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3 


TO  VISITORS  AND  GUESTS 


While  waiting  to  meet  your  friends,  a  spare  moment  may  be  afforded 
to  examine  this  volume.  In  so  doing,  observe  its  "cumulative"  purpose, 
which  means  augmented,  gained  and  accumulated  knowledge  on  the 
subjects  written  of. 

There  are  many  contributors  to  this  work,  from  nearly  every  state  in 
the  Union,  and  the  reason  for  it  cannot  be  better  stated  than  to  quote 
Emerson,  who  said: 

"There  are  many  virtues  in  good  books,  but  the  essential 
value  is  the  adding  of  knowledge  to  our  stock  by  the  record 
of  new  facts,  and  better  by  the  record  of  new  truths  and  the 
repetition  of  old  ones,  and  intuition,  which  distributes  facts. 
These  are  the  formulas  that  supersede  all  histories." 
In  line  with  such  teaching,   we  earnestly  desire  a  still  larger  number 
of  contributors  and  request  that  visitors  and  guests  note  upon  the  broad 
margins  of  this  book,   next  to  some  favorite  subject,  such  thoughts  as  come 
to  mind  appropriate  thereto. 

So   when  a  person  writes  something    (not  found  herein)   over   one' 
signature — 

^'As,  for  instance,  an  apt  quotation  fitting  to  table  etiquette  ; 
or — Some  fact  or  idea  tending  to  the  betterment  of  household  life  ; 
or — About  mental  and  simple  reliefs  for  Insomnia ; 
or — About  Domestic  Economy  ; 
or — Additions  to  our  list  of  Emergencies ; 
or — A  suggestion  pertinent  to  Wage  Tables  ; 
or — Hints  concerning  Domestics  and  "  Help"; 
or — What  one  knows  about  Fuels  ; 

or — About  unusual  foods,  whether  of  this  country  or  abroad ; 
or — About  religious  ceremonies  connected  with  the  partaking  of  foods ; 
or — Any  fact  relating  to  Invalid  Cookery ; 
or — Any  choice  Cooking  Recipe  ; 

or — Under  "Miscellany" — Any  knowledge  that   one  can  furnish  on  any 
related  subject  that  may  prove  of  value  to  a  family. 

Contributions  by  friends  will  impart  a  personal  interest  to  this  work, 
causing  it  to  become  a  Repository  of  increasing  home  information. 

It  is  manifest  that  a  collection  so  gathered  could  never  have  its 
counterpart,  and  thus  the  "New  Era"  will  possess  an  individuality  of  its 
own,  become  and  always  remain  the  housekeeper's 

"OWN  book:' 


VISITORS  OR  GUESTS 


After  reading  the  preceding  page,  will,  wE  hope,  be  led  to  contribute  their 
share  of  knowledge  to  the  work  and  aid  the  housewife  who  possesses  this 
volume. 

"If  done,  't  were  well  't  were  done  quickly,"  so  take  pencil  from 
cabinet  receptacle  attached  to  back  cover  and  write,  under  proper  head,  on 
broad  margins,  any  fact,  thought,  idea,  legend,  tradition  or  original 
conception  that  occurs. 

When  one  desires  to  "figure,"  the  slate  attachment — inside  receptacle 
— affords  opportunity. 

We  believe  in  the  axiom,  "the  greatest  good  to  the  greatest  number," 
and  so,  when  one  adds  some  pertinent  matter — even  by  a  hasty  notation — 
many  may  be  benefited  thereby. 

We  believe  that  the  work  of  numerous  authors  is  better  than  that  of 
few. 

We  ask  that  you  lend  a  hand  and  write  us  your  best  thought  appro- 
priate to  this  book. 

All  communications  thankfully  received,  promptly  answered  and,  if 
used,  paid  for. 

These  suggestions  are  made  to  the  end  that  your  ideas  may  better 
home  life. 

That  workday  toil  may  be  lightened  and  uplifted. 

That  higher  aspirations  and  improved  daily  conditions  may  come. 

Holding  such  views,  your  hearty  co-operation  is  sought. 

The  Publishers. 


tm^ 


w 


EXCLUSIVELY    SUBSCRIPTION 


NEW  ERA  HOME  ECONOMICS 

THE  FIRST  DIVISION  OF  THIS  WORK  UNDER  THE  HEAD  OF 

NEW  ERA  COOKERY 

Contains    selected,  tried,  tested,  and    proved    Household    Cooking  recipes  simplified 
and  condensed  for  practical  everyday  use. 

COMPII,ED    AND    EDITED    BY 


MRS.  M.  P.  BAKER       of       New  York 

MISS  S.  M.  WALKER       of       Michigan 

MRS.  MARION  F.  WHITE       of       Mass. 

MRS.  ELIZABETH  REED    of    Minnesota 

ASSISTED   BY 

Ladies  of  position  and  well-known  authorities  on  Culinary  Art,  from  every  state  in  the 
union,  all  of  whom  contribute  to  this  work  the  best  of  their  life  time  experiences. 


THE  SECOND   DIVISION  OF  THIS  WORK  CONTAINS  NEW  MATTER 
UNDER  THE  HEAD  OF 


HOME  ECONOMICS 

Touching  various  phases  of  household  life  among  English  speaking  peoples.    Practical, 

helpful,  instructive,  literary,  and  ethical  subjects  are  introduced  that  tend 

it  is  believed to  the  betterment  of  homes  and  families. 


NEW  ERA  PUBLISHING  CO. 

New  York  Chicago  Minneapolis 

Copyrlchl   1903.    Alt  Rlghls  ReserTcd. 

Ill 


"A  book  is  a  friend;  a  good  book  is  a  good  friend .  It 
will  talk  to  you  when  yozc  want  it  to  talk,  and  it  will  keep 
still  when  you  want  it  to  keep  still,  —  and  there  are  not 
many  friends  who  know  enough  for  that.  A  library  is  a 
collection  of  friends." 

— Lyman  Abbott. 


IV 


A  UJWERSJTV  (,:    CVUFORNL 

I  "i  D  SAiNTA  UAiiBAHA 


PUBLISHERS'   INOTICE 


We  offer  to  American  Housewives  a  new  work  entitled 

NEW  ERA  HOME  ECONOMICS  AND   COOKERY 

Limited  to  Subscribers  OINLY 

Published  for  Subscribers  ONLY 

Sold  to  Subscribers  ONLY 


No  copies  can  be  obtained  from  Book, Department  or  stores  of  any  kind 
whatever. 

To  possess  this  work  one  nntst  subscribe  for  it.  Subscriptions  are  taken 
by  our  Authorized  Solicitors  only. 

The  work  cannot  be  senired  in  any  other  ivay . 


THE  NEW  ERA  PUBLISHIING  CO. 

New  York  Chicago  Minneapolis 


INTRODUCTION 


We  know  that  the  labor  performed  in  preparing  the  "New  Era,"  the 
time  and  care  expended  in  analyzing,  testing  and  sifting  from  numberless 
formulas  a  rare  group  of  "Cooking  Recipes,"   has  been  immeasurable. 

Its  Chief  Editors,  well  known  in  their  respective  states,  bring  to  the 
work  the  very  cream  of  their  life  experiences. 

Its  Co-Editors,  representative  ladies  from  every  state  in  the  Union, 
contribute  their  choicest  gems  of  Cookery. 

The  benefit  of  such  widespread  authorship  is  manifest,  for  when 
American  housewives  furnish  authentic  information  of  matters  culinary — 
old  or  new — free  from  local  or  sectional  bias,  the  work  becomes  national  in 
character.  Kitchen  literature  has  advanced  in  keeping  with  the  expanding 
genius  of  the  Twentieth  Century,  and  in  line  with  that  spirit  this  book  is 
issued.  The  high  approval  by  experienced  housewives  of  a  preliminary 
edition  marks  its  success.  The  "  New  Era"  contains  more  new,  original 
and  useful  features  than  any  like  work  ever  before  published. 

Among  them  note  : 

Advantages  of  self-indexing  and  marginal  method  for  instantly  placing 
in  alphabetical  order  newly  found  recipes;  and  information  on  l>;conomic 
Subjects,  exactly  where  they  belong. 

Classified  List  of  Co-Editors  and  contributors,  numerically  arranged, 
showing  name,  residence  and  address. 

Selected  Quotations — "Thought  Provokers" — adapted  to  various  table 
functions,  after-dinner  talks,  suggestions  of  topics,  subjects,  responses, 
menus,  etc. 

Legendary  and  Traditional  mental  and  simple  reliefs  for  Insomnia — 
things  that  one  may  think  of,  or  do,  repeat  or  imagine,  to  induce  sleep. 
Curious,  quaint,  and  often  helpful  aids  to  repose,  so  avoiding  the  use  of 
drugs  or  stimulants. 

Concise  Arrangement  of  wage  tables,  weekly,  monthly  and  daily  ;  board 
and  meal  rates,  and  analagous  matter. 


"  Curios"  from  foreign  lands,  showing  some  of  the  strange  foods  the 
"other  half  doth  live  upon."     Comparisons,  contrasts,  etc. 

Religious  Observances  concerning  foods,  rites,  ceremonies,  "Grace 
before  meals,"  and  the  like. 

As,  also,  the  handy  Cabinet  Receptacle  containing  household  con- 
veniences. Valuable  suggestions,  pointers  and  hints  to  homekeepers, 
maids,  and  all  persons  connected  with  households,  are  contributed  by  our 
New  England  correspondent.  It  is  believed  that  her  contributions  will 
meet  with  the  approval  of  every  American  housewife. 

The  peculiar  binding  of  this  volume,  causing  it  to  lie  flat  when 
opened ;  the  appropriate  cover  design,  fine  plate  paper  and  clean  type  is  in 
evidence. 

This  book  is  written  by, for  and  dedicated  to  all  American  Women. 

The  Publishers. 


&^ 


EDITORS'  PREFACE 


When  the  editors  of  this  book  were  commissioned  by  the  publishers 
to  undertake  its  compilation,  they  were  enjoined  to  spare  no  time  or  ex- 
pense in  gathering  from  their  own  or  other  collections  a  selected  group  of 
the  very  best  obtainable  Cooking  Recipes. 

They  pledged  themselves  that  all  rules  entering  into  the  work  should 
be  proved  and  tested. 

Such  promise  has  been  kept. 

Hundreds  of  recipes  have  been  considered,  many  rejected,  none 
adopted  until  re-tested  in  the  kitchen  laboratory. 

We  assure  housekeepers  that  all  formulas  appearing  in  this  volume 
will  prove  reliable  when  directions  are  follozved. 

Adulterated  food  products  are  not  always  at  first  detected,  but  obser- 
vation will  enable  careful  persons  to  quickly  discover  the  difference  be- 
tween spurious  and  genuine  articles. 

To  secure  the  best  results,  pure  material  should  always  be  used. 

The  multiplied  varieties  of  cereal,  vegetable  and  animal  foods  now 
produced,  the  employment  of  oil,  gas  and  electricity  as  fuels,  with  many 
improved  devices  for  their  use,  affords  housekeepers  opportunity  to  ease 
their  cares,  make  burdens  lighter,  and  at  the  same  time  provide  more 
healthful  and  palatable  dishes  than  ever  before. 

Let  the  housekeeper  remember,  as  she  acquires  knowledge  useful 
for  her  home,  \.o -cvritc  it  down  on  the  broad  margins  of  this  book,  at  the 
fitting  place,  which  done,  classifies  and  indexes  the  subject  matter  she 
desires  to  preserve,  in  permanent    form   and    ready  for  instant    reference. 


If  the  editors  have  pointed  arrows  to  some  of  the  best —  the  very  best 
recipes  obtainable — and  hit  the  mark,  their  object  is  attained. 

Brillat  Savarin  in  1800,  said:  "  Regarded  from  any  point 
of  view,  the  love  of  good  living  deserves  nothing  but  praise 
and  encouragement.  Physically  it  is  the  result  and  proof  of 
the  digestive  organs  being  healthy  and  perfect.  Morally  it 
shows  implicit  resignation  to  the  commands  of  nature,  who, 
in  ordering  man  to  eat  that  he  might  live,  gives  him  appetite 
to  invite,  flavor  to  encourage,  and  pleasure  to  reward." 

It  is  with  sincere  pleasure  the  editors  acknowledge  the  cordial  co-oper- 
ation of  all  the  ladies  who  have  contributed  to  this  work  and  aided  in  its 
compilation.     But  for  their  assistance,  this  book  would  not  exist. 

The  Editors. 


S^ 


^ 


CONTENTS 


Breakfast  Dishes. 
Breakfast  Cakes  . 
Bread  


Biscuit  .  .  . 
Beverages  .  . 
Blessings  .  . 
Chafing  Dish 
Cake  .... 


Cookies  and  Doughnuts 

Candies  and  Confections 

Curios  Concerning  Oriental  Cooking,  Etc 

Desserts 

Emergencies 

Eggs 


Employees'  Record  .  . 
Fish  and  Fish  Sauces  . 

Fritters 

Fuels 


Game  and  Poultrj' }> 

Household  Hints J 

Ices  and  Ice  Creams | 

Invalid  Cookery • 

Insomnia  Reliefs | 


Jellies 

lyUncheons 

Meats  and  Meat  Sauces.    .    .    . 

Mistress  and  Maid^ 

Miscellany 

Puddings  and  Pudding  Sauces 

Pastry 

Pickles 

Preserves '    .    .    .    . 

Potatoes 

Religious  Rites,  Forms, 

Soups  

Salads 

Sandwiches 

Substitutes  for  Meats  .  . 
Side  Dishes 


Etc. 


D 


G 
H 


IVI 


Special  Contributors 

Selected  Quotations 

Vegetables }•    V 

Find  pages  to  above  and  other  subjects  on  Index  tabs. 

XI 


WEIGHTS  AIND  MEASURES 


/«  Ordi?tary  Use  Atnong  Housekeepers. 

4  Teaspoonfuls  equals  one  tablespoonful  liquid. 
4  Tablespoonfuls  equal  one  wine  glass  or  J/^  gill. 
2  Wine  glasses  equal  one  gill  or  half  a  cup. 
2  Gills  equal  i  coffee-cupful  or  i6  tablespoonfuls. 
2  Coffee-cupfuls  equal  one  pint. 
2  Pints  equal  one  quart. 
4  Quarts  equal  one  gallon. 
2  Tablespoonfuls  equal  one  ounce,  liquid. 
I  Tablespoonful  of  salt  equals  one  ounce. 
i6  Ounces  equal  i  pound  or  i  pint  of  liquid. 

4  Coft'ee-cupfuls  of  sifted  flour  equal  one  pound. 
I  Quart  of  unsifted  flour  equals  one  pound. 

1  Pint  granulated  sugar  equals  one  pound. 

2  Coffee-cupfuls  of  powdered  sugar  equal  one  pound. 
I  Coffee-cupful  of  cold  butter  equals  y'2  pound. 

I  Tablespoonful  of  soft  butter,  well  rounded,  equals  one 

ounce. 
I   Pint    of   chopped    meat,    solidly   packed,    equals   one 
pound. 
25  drops  of  liquid  will  fill  an  ordinary  sized  teaspoon. 
An  ordinary  tumblerful  equals  one  half  a  pint. 

3  Teaspoonfuls  equals  one  tablespoonful. 

1  Tablespoonful  of  flour  equals  one  half  ounce. 

2  Tablespoonfuls  of  ground  spice  equal  one  ounce. 

5  Nutmegs  equal  one  ounce. 

I  Teacupful  of  rice  equals  one  half  pound. 
I  Teacupful  of  corn  meal  equals  six  ounces. 
I  Teacupful  of  stemmed  raisins  or  currants  equals  six 

ounces. 
I  Teacupful  of  stale  bread  equals  two  ounces. 

A  set  of  graniteware  or  tin  measures,  from  two  quarts 
to  half  a  gill,  are  very  convenient  in  every  kitchen. 


TIME  TABLE  FOR  COOKING 


Asparagus,  Tomatoes  and  Peas 15  to 

Brown  Bread 

Beef  Corned  and  A-la-mode 3  " 

Beef,  Mutton 2  " 

Beans — string  and  shell.' i   " 

Coffee 3  " 

Corn    Meal 

Clams,  Oysters 3  " 

Cabbage  and  Young  Beets 30  " 

Carrots,  Onions  and  \'egetable  Oysters.  .  .30  " 

Eggs,  soft  boiled i  " 

Eggs,  hard  boiled 6  " 

Freezing  Ice  Cream 

Hominy,  fine 

Ham 

Macaroni,  Potatoes  and  Spinach 20  " 

Oat  Meal,  coarse,  steamed 

Oat  Meal,  rolled 

Potted  Pigeons 

Parsnips  and  Turnips 30  " 

Puddings,  one  quart,  steamed 

Puddings,  small 

Rice,  steamed   45  " 

Rice,  boiled   15  " 

Soup  Stock   5  " 

Sweet  Corn   5  " 

Sweet  Breads   20  " 

Squash,  Celery  and  Cauliflower 20  " 

Tea,  steeped  without  boiling 

Tongue   3 

Water,  one  quart,  over  gas,  covered 

Water,  one  pint,  over  gas,  uncovered 

Wheat  Granules 20  " 


20 

mmutes 

3 

hours 

5 

ti 

3 

tt 

3 

tt 

•S 

muiutes 

3 

hours 

S 

minutes 

45 

(( 

60 

ti 

3 

ti 

10 

n 

30 

11 

I 

hour 

5 

hours 

30 

minutes 

3 

hours 

30 

minutes 

2 

hours 

45 

minutes 

3 

hours 

I 

hour 

60 

minutes 

20 

it 

8 

it 

8 

n 

30 

'* 

30 

*' 

5 

li 

4 

hours 

5 

minutes 

4 

*' 

30 

(( 

TIME  TABLE  FOR   BAKING 


Biscuits  and   Rolls lo  to  20  minutes 

Bread    40  "    60 

Baked  Beef — rare — 6  pounds i  hour  and  10  minutes 

Baked  Beef — well  done i  hour    "      30  minutes 

Beef,  braised 3  to     4  hours 

Cake,   sponge 40  "    60  minutes 

Cake,    fruit 2  "      4  hours 

Chickens,  Tame  Ducks 1^-2  "      2^     " 

Ducks    (wild).  Grouse 25  "    30  minutes 

Fish,   thick 45  "    60         " 

Fillet  of  Beef 20  "    30        "' 

Gems,  Mufifins,  Thin  Cakes 20  "    30        " 

Mutton,  Lamb i}i  "    ij/^  hours 

Puddings,  Rice,  Indian,  Plum 2  "    3  " 

Puddings,  Custard 20  "    45  minutes 

Pies 30  "    40         " 

Patties    15  "    25         " 

Potatoes   30  "    45         " 

Scalloped  Dishes 15  "    30         " 

Veal,  Pork,  Turkey 2  "      3  hours 

Three   loaves    of    bread    sliced    thin    for    sandwiches   is 
enough  for  thirty  persons. 

One  gallon  of  ice  cream  will  serve  from  twenty  to  twen- 
ty-five persons. 

One  gallon  of  brick  ice  cream  will  serve  from  twenty-five 
to  tliirty  persons. 

One  pound  of  cofTee,  two  eggs  and  six  quarts  of  water  is 
sufficient  to  serve  thirty  persons. 

Allow  two  pounds  of  cut  sugar  and  a  quart  of  cream  for 
the  same. 


WEEKLY  WAGE  TABLE 


CALCULATED  7  DAYS  TO  WEEK,  28  DAYS 
MONTH. 

Persons  earning  $  i  .00  per  week  are  entitled  to  I4j^c 

1.25     "       "       "  "  "  i8c 

1.50     "       "       "  "  "  2I^C 

1.75     "       "       "  "  "25c 

"             "            2.00     '■       "       "  "  "  29c 

2.25     "       "       "  "  "  32c 

2.50     '•       "       "  "  "  36c 

3.00     "       "       "  "  "  43c 

3.50     '•       "       "  "  "  50c 

4.00    "       "       "  "  "  57c 

4.50     •■       "       "  "  "  64c 

5.00     "       "       "  "  "  71C 

5.50     "       "       "  •*  "  79c 

6.00    "      "      "  "  "  86c 


TO 

per  day 


MONTHLY  WAGE  TABLE 


CALCULATED  ON  BASIS  OF  30  DAYS  TO  EACH 
MONTH. 


lu.uu  per  iriu. 
11.00    "      " 

arc  cmiiici 

H                     It 

"   36  2-3C     "       " 

12.00    "      " 

a               tl 

"  40c       "    " 

13.00    "      " 

ti               It 

"  43  I-3C    "      " 

14.00    "      " 

it               It 

"    46    2-3C     "        " 

15.00    '•      " 

tt              a 

•'  50c        •'    " 

16.00    "      " 

tt              tt 

'•  53  i-S---    ■■      " 

17.00    "      " 

tt              tt 

"  56  2-3C   "      " 

18.00    ■'      " 

tt              tt 

■■  60c          '■     " 

19.00    '*      " 

tt              tt 

'•  63  I-3C    •'      " 

20.00    "      " 

tt              tt 

"  66  2-3C    "      " 

21.00    "      " 

tt              tt 

'•  70c          ••      •• 

XV 


WEEKLY   BOARD  TABLE 


COST  OF   BOARD  PRO-RATA  PER  DAY  CALCULAT- 
ED ON  BASIS  OF: 
7  days  to  week  at 

$2.00  per  week  equals 29c         per  day 

2.50 
3.00 

3-50 
4.00 

4-5° 
5.00 

5-50 
6.00 
6.50 
7.00 
7-50 
8.00 
8.50 
9.00 
9-50 
10.00 


6  Days  to  week  at 

$2.00  per  week  equals 33 

2.50 
3.00 
3-50 
4.00 
4-50 
5.00 
5 -50 
6.00 
6.50 
7.00 
7-50 
8.00 
8.50 
9.00 
950 
10.00 


36c 

43c 

50c 

57c 

64c    ' 

71  I-2C  • 

79c 

86c 

93c 
$1.00 

1.07 

I . 14  2-3  ' 

1. 21  1-2  ' 

1.28  1-2  ' 

1-35  2-3  ' 

1-43    "  " 

•  33  I-3C  ' 

■  41  2-3C  ' 

50c 

■  58  I-3C  ' 
.  66  2-3C  ' 

75c 

•  83  I-3C  ' 

■  91  2-3C  ' 
$1.00 

08  1-3  * 

16  2-3  ' 

25 

33  1-3  ' 

41  2-3  ' 

50 

58  1-2  ' 

66  2-3  ' 

MEAL  TICKET  TABLE 


Cost  of  Meals  pro-rata,  calculated  on  basis  of  three  meals 
daily,  or  21  meals  for  the  week,  as  follows : 
21  Meals  at  $3.00  per  week,  cost  each 14  1-3C 


21 

'   350 

21 

'   4.00 

21 

'   4-50 

21 

'  5-00 

21 

'  5-50 

21 

'  6.00 

21 

'  6.50 

21 

'  7.00 

21 

'  7.50 

21 

'  8.00 

21 

'  8.50 

21 

'  9.00 

21 

'  9-50 

21 

'  10.00 

16 

2-3C 

19c 

21 

I-2C 

23 

2-5C 

26 

I-5C 

28 

2-3C 

3TC 

33 

1-3': 

35 

3-4C 

38 

.QIC 

40 

I-2C 

43c 

45 

I-5C 

47 

2-3C 

All  the  foregoing  tables  sazr  time  to  persons  suddenly  re- 
quired to  pay  or  collect  a  wage  account,  in  that  both  employer 
and  employee  have  authentic  authority  as  to  computation. 


(^ 


WHEN  a  House  or  Heme  Keeper  desires  to  preserve  info?ma- 
tion  picked  up  ''here  arid  there"  {?iot  fou7id  in  this  or  other 
books')  let  her  follow  the  simple  directions  giveyi  on  the  first  pages 
of  this  work,  ivhereon  is  shoicri  how  any  facts- — even  07i  bits  of 
paper — are  instantly  preserved,  classified  and  self -indexed. 


\m^ 


XVII. 


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(00K£^^ 


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21 

Breakfast  Dishes 


CREAM  TOAST. 

Six  slices  buttered  toast ;  one  pint  milk ;  one-half  cup 
cream  ;  two  yolks  of  eggs  ;  one  tablespoon  ful  butter  ;  one- 
half  tablespoonful  flour.  Salt  to  taste,  melt  the  butter, 
add  flour  and  salt,  mix  well  and  add  the  boiling  milk, 
cook  until  smooth  stirring  all  the  time ;  add  half  of  the 
cream  to  this  sauce  to  heat,  and  pour  the  boiling  sauce 
over  the  yolks  beaten,  with  the  remainder  of  the  cream, 
pour  all  over.  The  toast  should  be  laid  in  a  very  hot 
deep  dish. 

PLAIN  MILK  TOAST. 

Have  hot  in  sauce  pan  one  and  one-half  pints  milk 
and  add  one  and  one-half  tablespoons  butter,  salted  to 
taste;  as  each  slice  of  bread  is  toasted  butter  it  slightly, 
dip  for  just  an  instant  into  the  hot  milk,  then  lay  in  a 
hot  deep  dish.  After  toast  is  all  dipped,  thicken  the  milk 
with  a  little  flour,  wet  with  cold  milk  and  pour  over  the 

toast. 

HAM  TOAST. 
One-quarter  pound  lean  ham  chopped  fine ;  beat  the 
yolks  of  three  eggs  well ;  add  three  tablespoons  cream ; 
stir  over  fire  adding  a  little  more  ham  at  a  time,  when  it 
thickens  season  with  cayenne  and  spread  on  hot  toast. 

FRENCH  TOAST. 
Dip  slices  of  stale  bread  into  hot  salted  water  for  an 
instant,  then  into  beaten  egg,  and  fry  in  butter,  or  dip 
in  a  batter  made  of  one  or  two  beaten  eggs  and  one-half 
cup  sweet  milk.     Serve  with  white  sugar  syrup. 

BREAD  GRIDDLE  CAKES. 
One  cup  stale  bread  crumbs  ;  one  cup  sweet  milk  hot ; 
one  tablespoon  butter  ;  one-half  cup  of  flour  ;  one  teaspoon 


I 


22 

Breakfast  Dishes 


baking  powder ;  one  pinch  salt ;  one  egg.  Pour  the  scald- 
ing milk  over  the  bread,  mash  fine,  or  better  still  put 
througli  a  sifter;  add  butter  and  flour  while  warm;  then 
salt  and  baking  powder,  and  lastly  the  egg,  beaten  sep- 
arately ;  if -too  thick  thin  with  a  little  warm  milk  or  water. 
Bread  can  be  soaked  over  night. 

GRAHAM  PANCAKES. 
One  cup  graham  flour ;  one  teaspoon  baking  powder ; 
one  cup  sweet  milk ;  one  egg ;  one  teaspoon  melted  butter ; 
a  pinch  salt;  mix  flour  with  baking  powder;  add  milk 
and  egg  well  beaten,  salt  and  butter. 

RICE  CAKES. 

One  cup  rice  cooked  soft  the  day  before ;  one  beaten 
egg ;  season  with  salt  and  a  very  little  pepper ;  make  into 
round  cakes,  rolled  in  flour,  and  fry  a  delicate  brown. 
These  cakes  are  very  nice  with  syrup  if  the  pepper  is 
omitted. 

BUCKWHEAT  CAKES. 

One  quart  lukewarm  water ;  one  cup  cornmeal ;  and 
buckwheat  flour  to  make  a  thin  batter ;  one-half  cake 
of  compressed  yeast  dissolved  in  warm  water ;  one  table- 
spoonful  molasses ;  set  in  warm  place  over  night ;  in  the 
morning  add  a  pinch  of  soda ;  dissolve  in  hot  water ;  save 
one-half  pint  of  the  batter  to  set  cakes  for  the  next  day. 

POTATO  PAN  CAKES. 
Six  large  raw  potatoes  peeled  and  grated ;  one  egg ; 
one  tablespoon  flour ;  one  teaspoon  salt  and  mix  well  and 
fry  in  hot  lard,  till  brown  and  crisp.  4 


23 

Breakfast  Dishes 


INDIAN  MEAL  GRIDDLE  CAKES. 

One  pint  corn  meal,  scald  but  do  not  make  too  wet ; 
add  one-half  pint  butter  milk ;  one  teaspoonful  salt ;  let 
stand  over  night,  in  the  morning  add  one  small  teacup 
flour  and  one  teaspoonful  soda  dissolved  in  one  table- 
spoonful  hot  water,  if  too  thick,  thin  with  a  little  butter- 
milk.    Bake  well. 

WAFFLES. 

One  pint  sour  milk ;  three  tablespoonfuls  melted  but- 
ter ;  two  eggs  well  beaten  separately ;  one-half  teaspoon 
soda ;  one  pint  flour  ;  add  well  beaten  whites  the  last  thing. 

WAFFLES. 

Have  a  good  fire  and  your  wafi^e  irons  hot.  One 
pound  flour ;  two  teaspons  baking  powder ;  three  eggs ; 
butter  or  lard  size  of  an  egg;  one-half  measure  salt;  one 
gill  milk  and  three  gills  water;  grease  irons  well  before 
putting  in  the  batter.  2 

CORN  MEAL  MUSH. 

Four  quarts  of  freshly  boiled  water,  salted ;  five  pints 
of  corn  meal.  When  the  meal  is  well  stirred  in  set  the 
kettle  of  mush  in  the  oven  and  bake  one  hour. 

FRIED  MUSH. 

Cut  with  a  sharp  knife;  fry  on  a  griddle  the  same  as 
pancakes,  using  lard  for  the  frying,  butter  not  only  burns 
but  softens  the  mush. 

GEMS. 

Two  cups  flour ;  one  cup  sweet  milk  and  one  egg ;  two 
and  one-half  teaspoons  baking  powder;  one  tablespoonful 
melted  lard ;  three  tablespoonfuls  sugar ;  pinch  of  salt ; 
put  baking  powder  in  the  flour ;  add  sugar,  salt  and  one 
beaten  egg ;  add  the  milk  and  beat  well ;  add  lard  last. 
Have  gem  tins  hot. 


24 

Breakfast   Dishes 


GRAHAM  GEMS. 
One  pint  graham  flour ;  one  pint  of  wheat  flour ;  one 
cup  sugar ;  one  teaspoonful  salt ;  two  teaspoonfuls  baking 
powder,  mix  dry  ingredients  well,  then  add  one-half  cup 
equal  parts  butter  and  lard,  melt  and  then  measure ;  milk 
or  water  to  make  a  soft  batter ;  pour  into  greased  muffin 
pans  and  bake  in  quick  oven. 

POP  OVERS. 

Three  cups  milk  and  three  cups  flour ;  three  eggs ;  a 
little  salt  and  one  tablespoon  melted  butter  put  in  the 
last  thing;  two  tablespoonfuls  to  a  puff  and  bake  in  a 
hot  oven.  MUFFINS. 

One  quart  flour  and  two  teaspoons  baking  powder; 
three  eggs ;  one  ounce  butter  and  one  gill  milk ;  two  and 
one-half  gills  water;  one-half  measure  salt;  sift  flour, 
powder  and  salt;  beat  eggs  well  and  then  stir  in  milk; 
next  flour  and  lastly  the  lard  and  water.  Bake  in  tins 
well  greased.  ^ 

ENTIRE  WHEAT  MUFFINS. 

One  and  one-half  cups  entire  wheat  flour;  two  table- 
spoonfuls  sugar;  one  teaspoonful  cream  tartar;  one-half 
teaspoonful  salt ;  mix  the  dry  ingredients  and  add  then 
one  cup  milk ;  one-third  cup  water,  in  which  one-half 
teaspoon  soda  has  been  dissolved ;  beat  one  egg  till  light 
and  add  to  the  batter;  turn  into  hot  well  greased  muffin 
pans ;  bake  twenty-five  or  thirty   minutes. 

MUFFINS. 
One  or  two  eggs ;  one  cup  sweet  milk ;  one  teaspoon 
salt ;  one-third  cup  sugar ;  two  cups  flour  with  two  tea- 
spoons baking  powder;  three  tablespoons  melted  butter. 
Bake  from  twentv  to  thirtv  minutes.  3 


25 

Breakfast   Dishes 


CORN  MUFFINS. 
Into  one  cup  white  flour,  sift  two  teaspoonfuls  bak- 
ing powder  and  one  of  salt ;  mix  with  one  cup  cornmeal ; 
add  two  tablespoons  sugar ;  three  well  beaten  eges ;  milk 
to  make  a  good  batter;  beat  well  and  one  tablespoon 
melted  butter. 

BLUEBERRY  MUFFINS. 

Pick  over  one  generous  one-half  pint  berries ;  wash 
and  spread  on  a  cloth  to  dry;  sift  one-half  teaspoonful 
salt ;  two  teaspoons  of  baking  powder ;  three  tablespoons 
sugar  and  two  cups  flour  together  twice ;  add  three-quar- 
ter cup  milk ;  two  and  one-half  tablespoons  melted  butter, 
and  beat  hard ;  sprinkle  flour  over  the  berries ;  fold  them 
into  the  batter  ;  turn  into  muffin  pans  ;  bake  in  quick  oven. 

FEATHER  MUFFINS. 

Beat  together  one  teaspoonful  each  of  lard  and  sugar ; 
add  the  yolk  of  one  egg ;  one  gill  of  milk ;  one-half  pint 
of  flour ;  one  teaspoon  baking  powder  and  a  little  salt ; 
lastly  the  well  beaten  white  of  the  egg.     Bake  in  hot  oven. 

PEACH  TEA  CAKE. 

One  large  tablespoon ful,  equal  parts,  butter  and  lard ; 
one  gill  of  sugar  and  one  gill  of  milk ;  one  beaten  egg  and 
two  cups  flour ;  one  teaspoonful  baking  powder ;  turn  into 
a  shallow  baking  pan ;  do  not  have  the  batter  more  than 
one-half  inch  deep ;  cover  with  sliced  peaches ;  sprinkle 
with  sugar  and  cinnamon.  Bake  thirty  minutes;  serve 
warm  with  cream  and  sugar. 


26 

Breakfast   Dishes 


RAISED  MUFFINS. 
Warm  one  pint  milk  and  add  one-half  cup  of  sugar; 
one  well  beaten  egg ;  four  tablespoons  melted  lard ;  one- 
half  cup  yeast ;  add  flour  to  make  a  soft  batter ;  let  it  rise 
over  night  and  in  the  morning  beat  well ;  turn  into  gem 
tins  and  let  them  rise  half  an  hour,  and  bake  twenty 
minutes. 

SOUR  MILK  MUFFINS. 

Beat  two  eggs  till  very  light ;  then  add  one  cup  sour 
milk  in  which  one-half  teaspoon  soda  has  been  dissolved ; 
when  well  mi.xed  add  one  tablespoonful  sugar;  one-half 
teaspoonful  salt;  and  one  and  one-half  sups  sifted  flour. 
Have  the  gem  pans  hot  and  well  greased,  fill  half  full, 
bake  twenty  minutes. 

SARATOGA  PUFFS. 
One  and  one-half  pints  sifted  flour  (Indian  or  wheat)  ; 
a  little  salt ;  four  tablespoons  melted  butter ;  three  table- 
spoons baking  powder ;  two  eggs ;  have  irons  smoking 

hot  and  a  hot  oven.  1 

PUFFETS. 

Beat  two  eggs  very  light  and  add  one-half  cup  of 
sugar,  one  cup  milk,  and  stir  well ;  then  stir  in  three  cups 
flour  in  which  one  and  one-half  tablespoonfuls  baking 
powder  has  been  mixed;  then  add  one-third  cup  melted 
butter.     Bake  in  gem  tins  twenty  minutes. 

BATTER  BREAD. 
One  pint  meal ;  one  heaping  teaspoonful  baking  pow- 
der ;  salt  to  taste ;  four  eggs ;  one  pint  milk  and  one  pint 
water ;  have  ready   two  earthen  pans  two  and  one-half 
inches  deep,  eight  inches  in  diameter ;  put  a  piece  of  lard 


27 

Breakfast   Dishes 


size  of  a  black  walnut  in  each  pan ;  place  them  in  a  hot 
oven ;  beat  up  the  eggs ;  add  the  milk  then  the  meal,  salt 
and  baking  powder,  lastly  the  water ;  pour  in  slowly  and 
stir  it  to  keep  it  from  lumping.  Now  take  out  your  hot 
pans  and  pour  in  the  batter,  half  in  each  pan.  Bake  half 
an  hour  in  a  hot  oven.  3 

COD  FISH  SOUFFLE. 
Make  a  pint  of  white  sauce,  by  melting  two  table- 
spoonfuls  butter  and  stirring  into  it  two  tablespoonfuls 
of  flour ;  when  bubbling  hot  add  two  cups  cold  milk ;  stir 
in  one  cup  of  shredded  codfish ;  the  yolks  of  two  eggs 
well  beaten ;  set  the  mixture  aside  to  cool,  when  wanted 
fold  in  the  well  beaten  whites  of  two  eggs ;  bake  in  a 
well  greased  dish  thirty  minutes. 

COD  FISH  BALLS. 
One  cup  shredded  codfish ;  two  cups  potatoes  cut  in 
dice;  boil  the  two  together  when  the  potatoes  are  scant 
done,  drain  the  water  off  and  mash ;  beat  one  egg  very 
light  and  whip  with  silver  fork ;  add  small  piece  butter 
and  a  sprinkle  of  pepper;  salt,  if  necessary;  make  into 
regular  balls  with  fork ;  fry  in  a  kettle  of  lard  in  wire 
basket;  have  lard  as  hot  as  possible.  ■* 

HAM  OMELET. 
One  cup  chopped  ham ;  one  cup  milk ;  five  eggs ;  one 
tablespoon  bread  crumbs ;  beat  yolks,  add  ham,  crumbs 
and  milk;  (salt  if  needed  and  a  dash  of  pepper;  beat 
whites  very  stiff;  and  whip  all  together,  a  minute  before 
turning  into  the  hot  spider,  in  which  a  tablespoon  of  the 
ham  drippings  has  been  heated  hot ;  when  the  egg  is  set, 
fold  half  over  on  the  other  and  serve  immediately  on  a 
heated  dish. 


28 

Breakfast   Dishes 


ADIRONDACK  CAKE. 

One  quart  of  sour  milk ;  flour  for  a  stiff  batter  and 
let  it  stand  twelve  hours,  or  over  one  night  and  in  the 
morning  add  two  well  beaten  eggs ;  a  little  salt ;  one-half 
a  teaspoonful  soda  and  one  tablespoon  water.  Bake  at 
once. 

BOILED  APPLES. 

Choose  sweet  apples  for  this  as  they  do  not  cook  up 
as  sour  ones  do;  wash  the  fruit  carefully  and  scrape  the 
blossom  end  with  a  knife  to  be  sure  there  is  no  worm 
hole ;  place  in  granite  kettle  and  boil  like  potatoes ;  when 
nearly  soft  add  sugar  to  make  a  thick  syrup,  the  quantity 
differs  according  to  the  sweetness  of  the  apples  and  the 
amount  of  water  left  in  the  kettle.  The  water  should 
nearly  cook  away  so  that  the  resulting  syrup  will  almost 
or  quite,  form  a  jelly  when  cold ;  pour  over  the  apples 
which  should  be  placed  in  the  deep  dish  from  which  they 
are  to  be  served.     These  apples  are  delicious  in  bread 

and  milk. 

BAKED  RUSSETS. 

Choose  round  russet  apples ;  wash  well  and  put  in  a 
stone  jar,  that  can  be  tightly  covered,  pour  in  enough 
water  to  nearly  cover  the  apples ;  add  a  cup  of  sugar  to 
each  pint  of  water  used ;  cover  and  bake  slowly  until 
apples  are  clear  and  tender.  Serve  warm  or  cold  with 
cream. 

CURRANT  LOAF. 

Into  one  quart  flour,  rub  one-quarter  pound  butter, 
then  mix  in  one  gill  of  sugar ;  dissolve  one  yeast  cake 
(compressed  yeast)  in  two  tablespoons  water;  scald  one 
pint  milk  and  when  cool  add  the  yeast ;  stir  this  into  the 
flour ;  let  rise  two  hours  ;  then  add  three  well  beaten  eggs  ; 


29 

Breakfast    Dishes 


and  one-half  pint  currants ;  mix  well  and  turn  into  a  well 
greased  tin ;  bake  in  moderate  oven  forty-five  minutes. 

ADMINISTRATION  HASH. 

Equal  parts  of  boiled  prime  corn  beef  and  potatoes 
prepared;  chop  beef  as  fine  as  possible;  cut  soft  mealy 
potatoes  into  tiny  cubes ;  one  small  onion  minced  to  add 
flavor  to  the  mass,  and  rub  disiies  with  a  head  of  garlic ; 
wrap  another  garlic  head  in  a  piece  of  the  fat  and  throw 
into  the  center  of  the  mass ;  mix  whole  thoroughly  and 
brown  nicely  in  a  big  skillet  or  frying  pan.  During  this 
operation  cut  disks  of  bcrmuda  onions  so  that  each  round 
shows  every  ring  of  the  onion  ;  throw  into  a  deep  dish 
of  pure  lard  browned  delicately ;  when  disks  arc  crisp 
garnish  edge  of  platter  and  serve  hash  garnished  with 
parsley  or  herbs  and  the  usual  condiment  is  a  squeeze  of 
a  lemon.  6 

EGGS  WITH  TO^^IATO  SAUCE. 

Poach  six  eggs  and  put  each  on  a  slice  of  buttered 
toast,  have  one-half  cup  sauce  boiling  hot,  turn  around 
eggs  and  serve. 

PHILADELPHIA  SCRAPPLE. 
Stew  two  pounds  of  rather  lean  pork  (fresh),  until 
it  slips  from  the  bones ;  chop  the  meat  and  season  with 
salt,  pepper  and  sage  if  desired ;  add  enough  water  to 
the  liquor  to  make  a  quart,  return  the  meat  to  the  kettle 
with  the  liquor ;  thicken  with  cornmeal  as  for  mush ; 
pour  into  a  bread  tin  and  when  cold,  slice  and  fry  in 
brown  drippings.  6 

COD  FISH  BALLS. 
Soak  the  fish  well  over  night  and  in  the  morning  free 
it  from  bones  and  skin  and  set  aside  to  cool ;  when  it  is 


30 

Breakfast   Dishes 


cool  chop  fine  and  measure,  to  each  cup  of  fish  use  one 
of  potato;  one  egg  and  milk  enough  to  make  a  stiff  bat- 
ter; flour  your  hands  and  shape  into  croquettes;  fry  in 
deep  lard ;  mashed  potatoes  are  best,  the  boiled  ones  may 
be  used  by  chopping  very  fine. 

CREAMED  CODFISH. 
Two  cups  of  fish  freshened  and  picked  fine ;  one  and 
one-half  pints  milk ;  four  tablespoons  butter ;  two  eggs 
well  beaten ;  two  hard  boiled  eggs  to  garnish. 

POTATO  PUFF. 
Three  pints  cold  mashed  potatoes,  season  well  with 
butter,  pepper  and  salt ;  add  two  eggs  and  one-half  cup 
milk ;  beat  till  very  light ;  bake  in  a  baking  dish  thirty 
minutes  and  serve  at  once., 

POTATO  CROQUETTES. 
Two  cups  mashed  potatoes ;  two  eggs ;  one  tablespoon 
butter,  salt,  pepper  and  fine  crumbs,  season  the  potato 
with  salt,  pepper,  and  butter ;  add  the  two  whites  beaten 
stiff;  form  into  small  oval  shapes;  roll  in  the  beaten 
yolks  and  then  in  crumbs  and  fry  a  light  brown  in  deep 
fat ;  dry  on  brown  paper  a  moment  before  serving. 

POTATO  MUFFINS. 

Three  small  potatoes  boiled  and  mashed ;  one  cup  of 
warm  milk ;  two  eggs  and  one  tablespoonful  lard ;  one 
teaspoon  of  butter  and  salt ;  flour  to  mold  and  a  little  more 
than  one-quarter  cake  of  yeast ;  let  rise  about  five  hours ; 
when  light,  cut  out,  put  in  pans  to  raise  again;  bake  in 
hot  oven.  7 

POP  OVERS. 

Two  cups  of  flour  and  one  level  teaspoon  salt ;  one  and 
three-quarter  cup  milk  ;  three  eggs ;  mix  salt  and  flour, 


31 

Breakfast    Cakes 


pour  one-half  of  milk  slowly  make  smooth  batter  and 
add  eggs  one  at  a  time,  beating  vigorously  gradually  add- 
ing the  remaining  milk ;  then  turn  into  hot  well  buttered 
gem  pans,  fill  about  half  full;  bake  in  a  hot  oven  till  a 
delicate  brown  ;  serve  at  once  as  they  will  fall  if  left  stand- 
ing; serve  with  butter,  syrup  or  lemon  juice  and  sugar; 
the  same  mixture  makes  the  Yorkshire  Pudding,  serve 
with  roast  beef ;  grease  well  a  baking  pan  with  drippings, 
when  hot  pour  in  the  mixture  one-third  inch  deep ;  bake 
twenty  minutes  in  a  hot  oven,  basting  it  with  some  of 
the  fat  in  the  pan  in  which  the  meat  is  roasted ;  cut  in 
squares  for  serving.  ,  8 

GRIDDLE  CAKES. 

Griddle  cakes,  waffles  and  muffins  arc  all  made  of 
the  most  simple  batters,  the  same  methods  used  in  each 
and  simply  a  difference  in  consistency,  all  batters  should 
be  the  consistency  of  thick  cream,  it  should  run  freely 
on  griddle  but  keep  its  shape,  a  soap  stone  griddle  is 
best  as  it  requires  no  grease  and  cooks  a  beautiful  even 
brown. 

Waffles  should  be  a  trifle  thicker  and  muffins  what 
is  called  dropped  batter,  all  can  be  made  with  sweet  milk, 
and  baking  powder  or  sour  milk  and  soda. 

MUFFINS. 
Mix  over  night  one  pint  of  milk  and  two  eggs ;  two 
teacups  sugar ;  one  cake  yeast  dissolved  in  water ;  mix 
little  thicker  than  pancakes.  In  the  morning  drop  into 
gem  pans  and  make  in  quick  oven,  do  not  stir  them  as 
it  spoils  and  makes  them  heavy,  warm  the  milk  and  keep 
them  covered  over  night.  '> 


32 

Breakfast  Cakes 


CORN  GRIDDLE  CAKES. 
One  pint  or  quart  sour  milk ;  one  egg-  and  a  little  salt 
and  corn  meal,  to  make  a  stiff  batter,  mix  to  stand  over 
with  cover ;  in  the  morning  dissolve  a  teaspoon  soda  and 
a  little  flour,  as  much  as  a  handful,  it  makes  a  very  light 
and  nice  pancake.  9 

SCOTCH  SHORTBREAD. 
One-half  pound  butter;  one-half  pound  flour;  one-half 
pound  sugar;  one  dessert  spoonful  rice  flour;  mix  dry  in- 
gredients and  then  work  in  the  butter,  form  a  rather  stiff 
paste,  roll  out  in  cakes  or  cake,  about  one-half  an  inch 
thick,  prick  all  over  top  with  a  fork  and  decorate  edges, 

bake  till  a  pale  brown  all  over  and  done  right  through. 

10 

MUFFINS. 
Three-quarter  cup  milk ;  two  eggs  and  one-half  cup 
butter ;  one  teaspoon  sugar ;  two  teaspoons  baking  pow- 
der, in  flour  to  make  stiff'  batter,  fill  your  pans  or  mufifin 
rings  half  full.  11 

WAFFLES. 

One  quart  of  flour ;  one  pint  sour  milk  or  cream ;  one 

teaspoonf ul  soda ;  four  eggs  beaten  separately ;  a  piece 

of  butter  size  of  an  egg  and  a  little  salt ;  beat  all  well 

together.  *    12 

BEST  CORN  BREAD. 

One  cup  of  corn  meal,  one  cup  flour,  one-half  tea- 
spoonful  salt,  one-half  cup  white  sugar,  one  cup  equal 
parts  cream  and  milk,  one  egg,  one  teaspoonful  soda  dis- 
solved in  two  tablespoonfuls  of  hot  water,  two  teaspoon- 
fuls  cream  tartar  sifted  in  the  flour;  mix  the  dry  in- 
gredients ;  add  the  milk  and  the  cream,  then  the  eggs  well 


33 

Breakfast  Cakes 


beaten ;  lastly  the  soda,  dissolved  in  tlie  hot  water ;  turn 
into  shallow  pans  and  bake  twenty-five  minutes  in  a 
quick  oven. 

POTATO  PANCAKES. 

Six  large  raw  potatoes  peeled  and  grated ;  one  egg ; 
one  tablespoon  flour;  one  teaspoon  salt  and  mix  well  and 
fry  in  hot  lard,  till  brown  and  crisp.  4 

TOMATO  TOAST. 

One-half  can  tomatoes ;  one-third  cup  water ;  one-half 

teaspoon  salt ;  one  teaspoon  butter ;  two  teaspoons  sugar; 

sprinkling  of  pepper;  boil  together  eight  minutes  and  dip 

over  slices  of  buttered  toast.     ^  i;{ 

CREAM  TOAST. 

Six  slices  buttered  toast;  one  pint  milk,  one-half  cup 
cream;  two  yolks  eggs;  one  tablespoon  Initter ;  one-half 
tablespoon  flour;  salt  to  taste,  melt  the  1>uttcr,  add  flour 
and  salt,  stir  well  and  add  the  boiling  milk  ;  cook  till 
smooth  stirring  all  the  time.  Add  half  of  the  cream  to 
this  sauce,  to  heat  and  then  pour  the  boiling  sauce  over 
the  yolks  beaten  with  the  remainder  of  the  cream,  pour 
all  over  the  toast,  which  should  be  laid  in  a  very  hot  deep 
dish.  •  i-i 

PLAIN  MILK  TOAST. 
Have  hot  in  a  saucepan  and  one  and  one-half  table- 
spoons butter ;  salted  to  taste,  as  each  slice  of  bread  is 
toasted,  butter  it  slightly,  dip  for  just  an  instant  into  the 
hot  milk,  then  lay  in  a  hot  deep  dish,  after  toast  is  all 
dipped,  thicken  the  milk  with  a  little  flour  wet  with  cold 
milk  and  pour  over  toast.  '•'* 


34 

Bread 

BREAD. 
Boil  two-thirds  pint  potatoes  in  one  quart  water,  till 
soft,  scald  one  teacup  flour  with  the  water;  add  the  pota- 
toes mashed  and  stir  thoroughly,  when  good  and  warm 
add  one-half  cup  home  made  yeast,  or  according  to  di- 
rections on  package  of  boughten  yeast,  previously  soaked 
in  warm  water,  let  rise  over  night,  in  the  morning  add 
one-third  teaspoon  soda,  stir  well  and  let  stand  while 
water  is  w-arming;  into  one  quart  warm  water;  stir  flour 
to  make  stiff  batter ;  add  sponge,  cover  and  keep  in  warm 
place,  one  hour ;  add  salt  and  two-thirds  cup  sugar ;  one- 
half  cup  lard  and  one-half  teaspoon  soda ;  mix  stiff  and 
let  stand  one  hour,  mold  into  loaves  and  let  rise  one  hour, 
bake  forty-five  or  fifty  minutes.  14 

WHOLE  WHEAT  BREAD. 

Dissolve  one-half  cake  of  compressed  yeast  in  one  gill 
of  water;  mix  one  pint  scalding  milk  with  one  pint  of 
water.  When  lukewarm,  add  the  yeast  and  one  table- 
spoonful  of  sugar  and  one-half  tablespoonful  of  salt. 
Stir  into  one  quart  of  whole  wheat  flour  and  beat  hard, 
adding  flour  enough  to  make  a  dough  that  can  be  handled. 
Take  out  on  the  board,  knead  twenty  minutes,  return  to 
the  pan  and  let  it  rise  three  or  four  hours.  Then  knead 
five  minutes,  make  into  loaves,  let  rise  one  hour  and  bake. 

LIGHTNING  YEAST. 

Twelve  large  potatoes  boiled  and  mashed,  add  two 
quarts  of  warm  water.  Mix  three  tablespoons  of  flour, 
two  tablespoons  of  sugar,  two  tablespoons  of  salt ;  add 
one  pint  of  boiling  water ;  when  cool,  add  two  and  one- 
half  cakes  of  veast  foam  soaked  in  a  little  warm  water. 


35 

Bread 

GRAHAM  BREAD. 
One  pint  warm  water,  one  gill  of  yeast,  wheat  flour 
to  make  a  batter.  When  light,  add  one  teaspoonful  of 
salt,  one  gill  of  white  sugar,  and  graham  flour  to  make 
a  dough  you  can  knead.  Let  it  rise,  knead  into  a  loaf. 
Let  it  rise  one  hour.     When  light  bake  forty-five  minutes. 

GRAHAM  BREAD. 

Three  cups  sour  milk;  three  tablespoons  sugar;  two 
teaspoons  soda ;  one  teaspoon  salt ;  three  cups  graham 
flour;  two  cups  wheat  flour;  bake  in  slow  oven  one  hour. 

15 
STEAMED  BROWxM   BREAD. 

Three  cups  commeal ;  two  cups  ryemeal ;  one-half  cup 
molasses ;  a  little  yeast  and  a  little  luke  warm  water  to 
mi.x  soft;  in  the  morning  add  one-half  teaspoonful  of 
soda  dissolved  in  hot  water  and  steam  three  hours. 

BROWN  BREAD. 

One  cup  of  flour;  two  cups  cornmeal;  one-half  cup 
molasses ;  one-half  teaspoon  salt ;  one-half  teaspoon  soda 
dissolved  into  enough  cold  water  to  make  a  batter  (same 
as  for  cake),  pour  this  into  a  can  or  quart  pail,  well 
greased  and  set  into  a  kettle  of  boiling  water  for  two  and 
one-half  hours,  keep  kettle  covered  to  retain  the  steam 
or  this  may  be  otherwise  steamed.  1^ 

SOUTHERN  CORN  BREAD. 
One  pint  corn  meal  (cream  meal)  ;  one-half  table- 
spoonful  lard;  one  heaping  teaspoonful  sugar;  one  tea- 
spoonful salt;  one  egg;  two  teaspoonfuls  of  yeast  pow- 
ders, after  sifting  the  meal  add  just  enough  boiling  water 
to  moisten  and  mix  in  tlie  lard  adding  the  salt,  stir  in  a 


36 

Bread 

teacupful  of  milk  and  enough  water  to  make  a  stiff  batter, 
add  tlie  sugar  and  beat  the  butter  thorouglily  till  light, 
just  before  it  is  ready  for  b'aking  break  the  egg  into  the 
batter  and  beat  well,  sift  the  two  teaspoonfuls  of  yeast 
powders  in  just  before'  it  is  put  into  the  oven  (if  done 
before  it  will  be  heavy),  grease  the  tins  and  bake  in  a 
hot  oven,  ought  to  bake  in  twenty  minutes.  17 

EGG  CORN  BREAD. 

Use  one  egg  to  each  coffee  cup  of  sour  milk,  for  a 
small  family  beat  two  eggs  till  light,  heaping  teaspoonful 
soda ;  add  t\vo  cups  clabber  or  butter  milk ;  a  little  salt 
and  a  teaspoon  sugar,  and  stir  in  enough  corn  meal  to 
make  a  thin  batter.  Put  a  tablespoon  of  lard  into  the 
pan  and  set  on  the  stove  long  enough  to  heat,  turning 
the  pan  so  as  to  let  the  grease  reach  every  part  that  will 
be  touched  by  the  batter,  then  drain  the  lard  into  the 
batter,  stirring  well,  and  pour  into  the  pan  and  bake. 
The  hot  grease  mixed  with  the  batter  makes  the  bread 
crisp,  but  if  it  were  all  left  in  the  baking  pan  it  would 
make  the  crust  too  greasy ;  set  all  bread  at  the  bottom  of 
the  stove  till  it  rises,  then  place  at  the  top.  I  have  known 
good  biscuit  and  corn  bread  spoiled  by  being  placed  in 
hot  oven  on  top  grate  before  bottom  had  been  baked.  18 

STEAMED  BROWN  BREAD. 

One  cup  molasses  and  two  cups  of  corn  meal ;  one  cup 
graham  flour ;  one-quarter  cup  of  wheat  flour ;  a  pinch 
of  salt ;  a  teaspoon  baking  powder  and  a  little  shortening, 
use  milk  to  make  a  very  thin  batter,  steam  four  hours. 

19 
ROLLS. 

Scald  one  pint  of  sweet  milk ;  add  one  tablespoon  each 


37 

Bread 

of  lard  and  butter,  when  lukewarm  add  two  eggs ;  one- 
lialf  cup  sugar  and  one  tablespoon  salt  (if  yeast  is  not 
salted )  and  about  one  quart  of  yeast,  and  thicken  with 
flour  enough  to  thoroughly  mold  on  table  or  board,  grease 
pan  before  putting  dough  back  into  it  and  let  raise  until 
twice  its  original  size,  mold  into  any  shape  or  size  re- 
quired, then  let  raise  again  until  double  their  size  and 
bake  half  an  hour.  3 

FRENCH  ROLLS. 
Scald  one  pint  of  milk ;  add  one  large  tablespoon  of 
sugar ;  one  gill  of  lard  and  a  pinch  of  salt.  When  it  cools 
add  one  gill  of  yeast.  Stir  into  one  quart  of  flour.  Let 
it  rise  over  night.  In  the  morning  mi.x  and  let  it  rise 
again.  Then  roll  and  cut  out  with  a  small  cutter.  Spread 
each  with  melted  butter,  fold  over  and  place  in  a  tin  to 
rise.     When  very  light  bake  in  a  quick  oven. 

SHORT  CAKE  THAT  NEVER  FAILS. 

Take  not  quite  a  quart  of  flour  and  sift  with  this  one 
tablespoonful  baking  powder;  one  level  tablespoon  sugar; 
then  rub  into  this  one-half  cup  butter;  then  add  one  egg 
well  beaten  with  salt  and  milk  to  make  a  cupful;  knead 
like  biscuit  dough ;  divide  this  two-thirds  for  lower  cus- 
tard and  one-third  for  upper ;  spread  butter  between  the 
two  crusts  and  they  come  apart  nicely.  Use  any  kind 
of  berries  or  fruit. 

VIENNA  BREAD. 

One  cake  of  compressed  yeast  dissolved  in  one  table- 
spoonful  of  warm  water;  one  pint  equal  parts,  milk  and 
water;  one  teaspoonful  salt;  stir  the  yeast  into  the  water, 
stir  this  into  three  pints  flour,  reserving  one  cupful  to 
mold  it  with,  let  the  batter  rise  one  hour  at  a  temperattire 


38 

Bread 

of  seventy-four  degrees,  then  turn  on  to  the  board,  work 
with  one  cup  flour  till  it  does  not  stick  to  the  board,  make 
into  loaves  and  let  rise  till  three  times  the  original  size ; 
bake  forty-five  minutes. 

RAISED  CORN  BREAD. 

Into  two  cups  of  hot  mush ;  made  of  white  granu- 
lated meal ;  stir  two  cups  of  cold  water,  beat  well  and  add 
one-half  cup  of  liquid  yeast  and  two  teaspoonfuls  granu- 
lated sugar,  stir  in  white  or  sifted  graham  flour,  to  make 
a  stifT  dough,  knead  very  thoroughly  and  put  in  a  warm 
place  to  rise,  when  light  mold  into  three  loaves,  put  in 
pans  and  let  rise  again,  when  light  bake  at  least  three- 
quarters  of  an  hour.  31 

BROWN  BREAD. 

One  cup  sweet  milk  and  one  cup  sour  milk ;  two  cups 
graham  flour ;  one  cup  commeal  and  two-thirds  cup  mo- 
lasses and  one  teaspoon  salt ;  one  teaspoon  soda ;  one  cup 
stewed  raisins ;  steam  three  hours  and  bake  twenty 
minutes,  put  greased  paper  in  bottom  of  pan  so  it  turns 
nicelv.  20 

CORN  PONE. 

Scald  one  pint  of  corn  meal  with  one-half  pint  boiling 
water,  cover  till  cool,  then  add  one  tablespoonful  of 
shortening,  melted ;  two  eggs  beaten,  dissolve  one  tea- 
spoon soda  in  two  tablespoonfuls  water,  stir  it  in  one  pint 
sour  milk,  add  to  the  batter,  beat  w^ell,  turn  into  a  shallow 
pan,  bake  in  good  oven  thirty  minutes. 

MUSH  BREAD. 
Scald   one  pint  milk  in  a  double  boiler;  add  three- 
quarters  of  a  cup  of  granulated  corn  meal,  cook  till  quite 


39 

Bread 

thick,  take  from  the  fire,  heat  in  yolks  of  four  eggs,  then 
the  well  beaten  whites,  turn  into  a  baking  dish,  bake 
twenty-five  minutes  in  a  quick  oven. 

BROWN    BREAD. 
One  quart  graham  flour ;  one  pint  yeast ;  three-quar- 
ters cup  sugar ;  a  pinch  of  soda  dissolved  in  a  little  water, 
beat  well,  put  in  bread  tins,  let  it  rise  one  hour  and  bake. 

BOSTON  BROWN  BREAD. 

One  cup  each  rye,  flour,  whole  wheat,  flour  and  corn 
meal ;  add  one  cup  molasses  ;  one  teaspoon  soda ;  dissolve 
in  a  pint  of  butter  milk,  and  a  pinch  of  salt ;  boil  five 
hours. 

STEAMED  BROWN  BREAD. 

One  cup  white  flour  and  two  of  graham  flour;  two  of 
Indian  meal  and  one  teaspoonful  soda;  one  cup  molasses 
and  three  and  one-half  cups  milk,  a  little  salt,  beat  well  and 
steam  for  four  hours,  this  is  for  sour  milk,  when  sweet 
milk  is  used  use  baking  powder  instead  of  soda,  this  is 
improved  by  setting  it  into  the  oven  for  fifteen  minutes, 
after  it  is  slipped  from  the  mold,  to  be.  eaten  warm  with 
butter.     Most  excellent.  -2 


^/ 


^J 


40 

Biscuit 

DELICIOUS  SODA  BISCUIT. 
Sift  a  quart  sifter  of  flour  into  the  bread  bowl,  add  one 
teaspoon  level  full  of  salt,  a  tablespoon  heaped  up  full 
of  lard,  work  it  thoroughly  into  the  flour  with  the  hands, 
put  a  teaspoon  level  full  of  soda  into  a  cup ;  add  enough 
water  to  dissolve  it,  then  pour  into  a  coffee  cup  full  of 
clabber,  or  thick  buttermilk,  as  it  foams  stir  it  lightly  into 
the  flour  with  a  spoon ;  dredge  the  board  with  flour,  turn 
the  dough  out  on  it,  cover  with  flour,  roll  and  cut,  add- 
ing a  dust  of  flour  as  needed  to  prevent  sticking,  the 
less  flour  worked  into  the  dough  the  lighter  the  biscuit 
will  be,  these  biscuit  having  the  advantage  over  baking 
powder  biscuit,  by  being  good  warmed  over  or  even  cold. 

18 
ROLLS. 

Two  cups  of  light  dough;  two  tablespoonfuls  sugar; 
two  of  melted  lard  and  one  egg ;  roll  thin  and  cut  round, 
lap  over  and  let  them  rise  till  very  light,  bake  twenty 
minutes. 

CORN  MEAL  PUFFS. 

Two  cups  boiling  water ;  four  tablespoons  yellow  corn 
meal ;  two  tablespoons  sugar ;  boil  five  minutes  stirring 
constantly,  cool  and  add  three  well  beaten  eggs,  bake  one- 
half  hour  in  buttered  cups,  eat  hot  with  butter  and  maple 
syrup. 

CINNAMON  BUNS. 

One  pint  flour  and  one  teaspoon  salt ;  one  teaspoonful 
baking  powder ;  one  tablespoon  butter ;  milk  to  make  a 
dough  as  for  baking  powder  biscuit ;  roll  out  as  for  bis- 
cuit, about  one-half  inch  thick,  spread  with  m^ted  butter 
and  sprinkle  with  one-half  cup  sugar;  one  tablespoonful 
cinnamon  and  one-quarter  cup  currants ;  roll  up  as  rolled 


41 

Biscuit 

jell}-   cake,   cut   in   slices   one-half   inch   thick   and   hake 
slowly  three-quarters  of  an  hour. 

HUDSON  BUNS. 
Boil  one  pint  of  milk;  add  to  it  one-half  cup  hutter, 
let  it  cool,  when  cool  stir  in  one-half  cup  yeast  and  one 
quart  of  flour ;  heat  well  and  set  in  a  warm  place ;  when 
light  stir  in  yolks  of  six  eggs ;  one-half  cup  of  sugar  and 
one  teaspoonful  cinnamon;  work  in  flour  as  for  hread ; 
roll  out ;  cut  with  a  round  cutter ;  put  in  a  pan  and  let 
rise  in  a  warm  place,  till  very  light.  Bake  in  a  quick 
oven. 

SPANISH  BUNS. 

One  pint  sugar  and  one-half  pint  butter ;  one  cup 
sweet  milk;  four  eggs  and  one  pint  flour;  three  teaspoon- 
fuls  baking  powder ;  one  tablespoonful  cinnamon ;  one 
teaspoonful  cloves ;  cream  the  butter  and  sugar ;  add 
eggs  well  beaten,  then  milk  and  spices,  the  flour  and  bak- 
ing powder,  bake  in  square  tins,  frost  with  white  frosting. 


^^ 


42 

Beverages 


COFFEE. 
Allow  one  tablespoon  of  ground  coffee  for  each  cup. 
add  white  of  egg  to  settle  it ;  have  water  freshly  boiling 
(it  becomes  flat  if  it  has  been  allowed  to  boil  long),  pour 
boiling  water  on  the  coffee.  One  pint  makes  two  large 
cups.  Keep  it  just  at  the  boiling  point  ten  minutes,  then 
draw  back  on  the  range  where  it  will  keep  hot.  If  al- 
lowed to  boil  the  delicious  flavor  is  lost. 

COFFEE  ESSENCE. 

One  and  one-quarter  pound  coffee,  (best  Java  and 
Mocha  mixed)  ground  fine  and  put  in  a  percolater  and 
simmer  in  one  pint  of  water,  poured  over  boiling  hot ; 
allow  it  to  filter  twenty  minutes  and  not  boil  at  any  time ; 
when  cool  bottle,  or  cork  or  can,  two  tablespoonfuls  to 
a  cup  of  hot  milk,  makes  a  healthy  and  quickly  prepared 
drink,  excellent  when  traveling  or  camping.  Thick  sweet 
cream  slightly  beaten  is  indispensable  to  good  coffee,  but 
if  not  obtainable  add  the  white  of  an  egg,  stiffly  beaten 
to  milk,  will  make  a  very  good  substitute.  23 

CHOCOLATE. 

Wet  one  pound  cocoa  with  cold  milk  and  stir  into  two 
quarts  hot  milk,  boil  ten  minutes  and  add  three  table- 
spoons sugar,  one  pint  cream,  turn  into  double  boiler 
and  keep  the  water  in  the  lower  boiler  at  almost  boiling 
point  for  half  an  hour,  beat  two  eggs  light,  add  and  re- 
move from  the  fire,  when  cool  add  three  teaspoon  fuls 
vanilla.  Serve  by  putting  one  dessert  spoonful  in  a  cup 
and  fill  with  boiling  water. 

TO  MAKE  A  CUP  OF  TEA. 

First  boil  the  water  briskly  but  not  long,  scald  the 


43 

Beverages 

teapot,  allow  one  teaspoonful  of  tea  to  each  person,  if 
for  a  number  of  persons  add  one  for  the  pot ;  ]Jour  over 
only  enough  water  to  steep  thoroninhly,  the  teapot  shouiil 
not  be  over  half  full  of  water,  while  the  tea  is  boilinsjf  hoil 
more  fresh  water  and  fill  up  the  pot  as  needed,  the  kind 
of  tea  to  use  is  an  individual  matter.  A  slice  of  lemon 
adds  much  to  the  flavor  of  tea,  either  hot  or  iced  if  used 
without  milk.  -<> 

ARABIAN  TEA.— ICED 

To  one  jiint  of  fresh  made  tea  add  one  quart  lemon- 
ade;  one  sprij;;  of  mint;  one-half  of  cucumber  (sliced)  ; 
shaki'  in   a  little  pepper.     Ice.  ,     S."* 

CHOCOLATE  BEVERAGE. 
One  pint  milk,  one  pint  water,  five  tablespoons  sugar, 
five  tablespoons  "jraled  chocolate.     Bc^  in  double  boiler. 
Serve  with  a  tablespoon  of  whipped  cream  on  each  cup. 

ICED  TEA. 
Lemon  cut  in  thin  slices  to  be  served  with  the  ice; 
also  tea  served  with  brandied  cherries  is  delicious ;  it  is 
well   to  have  preserved  cherries  on   hand.  -<» 

COMMENTS. 

The  porch  hostess  who  adds  to  her  other  accomplish- 
ments an  ability  to  mix  summer  drinks  correctly  and 
artistically,  may  rest  assured  of  her  popularity  nor  will 
she  ever  look  more  attractive  than  presiding  over  a  well 
appointed  serving  table.  The  latter  should  be  light  and 
airy  in  keeping  with  her  own  dainty  costume. 

PLAIN  LEMONADE. 
Peel  six  lemons  and  three  oranges,  squeeze  the  juice 
into  a  large  pitcher  and  add  six  tablespoons  sugar  and 


44 

Beverages 

three  quarts  water,  plain  or  mineral.  Stir  till  sugar  is 
plainly  dissolved,  and  when  ready  to  serve,  place  one 
large  piece  of  ice  in  the  pitcher,  serve  with  slices  of  pine- 
apple, orange  and  berries  in  season. 

CLARET  LEMONADE. 
Made  as  above  with  addition  of  claret  or  sherry  as 
preferred  in  the  proportion  of  a  wine  glass  to  each  goblet 
of  lemonade ;  pour  in   last  and  keep  separate  from  the 
mixture  in  bulk. 

EGG  LEMONADE. 

Add  to  the  plain  lemonade  three  to  six  eggs,  accord- 
ing to  taste,  beat  these  very  light  and  add  just  before  the 
ice,  mixing  thoroughl}'. 

ENGLISH  CLARET  BOWL. 
Peel  and  cut  in  slices  one  orange  and  one-half  cucum- 
ber, mix  with  two  or  three  tablespoons  of  pulverized 
sugar,  a  wine  glass  of  brandy,  or  two  glasses  of  sherry, 
two  bottles  of  claret  and  cool  several  hours  on  ice;  strain, 
add  one  bottle  of  seltzer  and  serve.  27 

GRAPE  SHERBET. 

One  of  the  most  delicious  of  ices ;  mix  together  three 

cups  of  grape  juice;  two  cups  cold  water;  juice  of  four 

lemons ;  four  cups  of  sugar ;  freeze  and  allow  it  to  stand 

four  hours.  28 

GRAPE  FRUIT  SHERBET. 

Five  grape  fruit  cut  in  halves ;  remove  the  seeds, 
and  then  the  pulp ;  do  not  use  the  white  skin  and  squeeze 
the  pulp  through  a  sieve ;  boil  one  cup  sugar  in  one  cup 
water  for  seven  minutes ;  soften  one  tablespoon  granu- 
lated gelatine,  in  cold  water,  freeze  same  as  ice  cream, 
but  not  nearlv  so  hard.  28 


45 

Beverages 

CHERRY  SHERBET. 

Boil  one  pint  sugar  and  one  quart  water  together 
thirty  minutes  ;  when  cold  add  the  juice  of  one  lemon,  and 
one  pint  of  cherry  juice,  freeze;  (morello  cherry  juice  is 
thickest). 

CHERRY  BOUNCE. 

Four  pounds  of  morello  or  other  rich  sour  cherries ; 
four  pounds  black  sweet  cherries ;  two  and  one-half 
pounds  sugar ;  one  gallon  best  whiskey  ;  crush  the  berries, 
beating  hard  enough  to  crack  all  of  the  pits ;  mix  well 
with  the  sugar  and  turn  in  the  whiskey,  stir  well  and  turn 
into  a  large  jug  or  demijohn,  cork  it  tightly  and  stand 
away  for  a  month,  shaking  it  every  day,  then  let  it  stand 
another  month  without  touching  it,  then  strain  off  and 
bottle ;  it  improves  with  age. 

RASPBERRY  ROYAL. 
Four  quarts  ripe  raspberries ;  one  quart  best  cider 
vinegar ;  one  pound  white  sugar ;  one  pint  good  brandy  ; 
put  the  berries  in  a  stone  jar  and  pour  the  berries  and 
sugar  over  them ;  pound  the  lierrics  to  a  paste  with  a 
wooden  pestle  or  mash  with  a  spoon,  let  them  stand  in 
the  sun  for  four  hours ;  strain  and  squeeze  out  all  of  the  . 
juice  and  add  the  brandy  and  seal  up  in  bottles,  lay  them 
on  their  sides,  in  the  cellar,  and  cover  with  sawdust,  stir 
two  tablespoonfuls  in  a  tumbler  of  ice-water  when  you 

wish  to  use  it. 

RASPBERRY  VINEGAR. 

Put  tlie  raspberries  in  a  stone  jar ;  mash  well  and  add 
enough  good  cider  vinegar  to  cover  them ;  stand  in  the 
sun  twelve  hours  and  in  the  cellar  over  night ;  during 
this  time  stir  occasionally,  strain  and  throw  the  berries 
away  ;  put  in  as  many  fresh  ones  as  there  were  of  those 


46 

Beverages 

you  took  out ;  pour  the  strained  vinegar  over  them ;  wash 
and  set  in  the  sun  all  day ;  strain  the  next  day  and  to  each 
quart  juice  add  one  pint  water ;  and  to  every  three  pints 
liquid  (juice  and  water)  add  five  pounds  sugar;  place  on 
a  gentle  fire  and  stir  till  the  sugar  is  dissolved ;  heat  to 
boiling,  skimming  well ;  bottle  while  warm  and  seal  the 
corks  with  paraffine. 

REFRESCO  -DE-PINA. 
The  Spanish-American  war  is  responsible  for  a 
new  summer  dainty,  known  as  "Refresco-de-pina."  Se- 
lect and  peel  a  sufficient  number  of  pineapples;  draw 
the  pulp  away  from  the  core  with  a  small  silver  fork ;  be 
sure  that  the  pineapple  is  shredded  very  finely;  take  a 
deep  cutglass  dish  and  place  therein  layers  of  finely 
cracked  ice  and  pineapple ;  sprinkle  powdered  sugar 
over  the  dish;  squeeze  the  juice  of  two  lemons  to  each 
pineapple  over  all;  a  dash  of  rum  may  be  effectively 
added  at  the  moment  of  squeezing  the  lemons;  if  the 
taste  delights  in  that  flavor.  This  dainty  should  be  served 
before  ice  melts,  and  may  be  brought  in  place  of 
a  water  ice  or  ice  cream.  It  is  also  a  cooling  and  refresh- 
ing dainty  to  offer  while  lounging  aroimd  on  the  porti- 
cos during  a  sweltering  day;  this  is  a  favorite  Cuban  re- 
freshment. 39 
PINEAPPLE  AMBROSIA. 

Remove  skin  and  specks  carefully  from  a  very  ripe 
pineapple,  grate  or  chop  very  fine,  cover  with  white 
sugar  and  let  stand  an  hour;  make  custard  of  one  quart 
milk,  four  yolks  and  two  whites  eggs,  one-third  cup 
sugar ;  when  cold  pour  custard  over  pineapple,  frost  with 
the  two  remaining  whites  sweetened,  set  on  ice  and  serve 


47 

Beverages 

cold.  The  whites  may  be  cooked  by  pouring  boiling 
water  over  them,  after  they  are  beaten  stiff  and  sweet- 
ened, or  the  pudding  may  be  set  in  another  dish  of  hot 
water  in  a  brisk  oven  just  long  enough  to  brown  the 
meringue.  29 

RAISINS  OR  PASSOVER  WINE. 

This  noted  Jewish  concoction  and  non-intoxicant  is 
prepared  from  three  pounds  of  fine  raisins  chopped  and 
seeded;  place  in  jug  with  one  pound  sugar  and  six  or 
seven  quarts  cold  water,  set  tlie  vessel  covered  on  or 
behind  the  stove  hearth;  skim  after  three  or  four  days 
and  filter  through  a  funnel  lined  with  linen  or  blotting 
paper,  into  bottles  and  add  to  each  bottle  some  stick 
cinnamon,  lemon  peel  and  cloves;  cork  well  and  put  in 
cellar  for  at  least  two  weeks.  Nectar,  English  style,  is 
made  after  the  above  recipe  adding  the  rind  of  one  or 
two  lemons. 

GINGER  CORDIAL. 
Four  pounds  of  red  currants,  eight  ounces  of  ginger 
root,  two  ounces  bitter  almonds,  one-half  ounce  of 
sweet  almonds,  three  lemons  sliced,  one  gallon  of  whis- 
key; mash  currants,  slice  the  ginger,  crack  and  split 
the  nuts,  pour  whiskey  on  these,  stand  two  weeks,  then 
pour  ofif  carefully;  add  four  pounds  of  sugar  and  bottle. 

GRAPE  JUICE. 

To  twenty  pounds  of  Concord  grapes,  use  three 
quarts  of  water;  crush  the  grapes  in  a  preserving  kettle, 
and  add  the  water,  cooking  twenty  minutes;  strain 
through  a  thin  muslin,  add  three  jiounds  of  white  sugar, 
return  to  the  fire,  boil  ten  niiiuUos,  and  bottle  while  hot. 


48 

Beverages 

RASPBERRY  VINEGAR. 
Mash  berries,  cover  with  sharp  vinegar,  let  stand 
over  night ;  in  the  morning  press  through  a  sieve,  then 
strain  through  cloth,  and  add  one  cup  of  sugar  to  one  of 
juice;  boil  twenty  minutes  and  bottle  hot.  When  used 
dilute  to  taste.  Two  tablespoons  to  a  glass  of  water 
makes  a  delicious  and  cooling  drink. 

RASPBERRY  VINEGAR  NO.  2. 
Eight  quarts  raspberries  and  one  quart  vinegar,  three 
pounds  granulated  sugar;  four  quarts  of  the  berries; 
add  the  vinegar  and  let  stand  twenty-four  or  thirty-si.x 
hours;  then  strain  the  juice  and  to  it  add  four  parts 
more  berries ;  let  it  stand  twenty-four  hours  and  strain 
it  into  a  porcelain  kettle  and  add  the  sugar;  when  it  boils 
skim  and  bottle,  cover  the  corks  with  wax. 

GRAPE  -WINE. 

Pick  grapes  from  the  stems  and  put  in  a  jar;  mash 
with  potato  masher  until  the  skins  are  broken,  turn  a 
plate  over  them  to  keep  the  pulp  under  the  juice;  let 
stand  four  or  five  days,  pour  into  jelly  bag  and  press  all 
of  the  juice  out ;  to  every  gallon  of  juice  add  two  and  one- 
half  pounds  granulated  sugar;  put  in  jugs  and  leave  out 
the  cork,  but  tie  mosquito  netting  over  the  mouth  and 
set  in  the  sun  to  ferment,  each  morning  remove  the  net 
putting  on  a  clean  piece  and  have  a  little  extra  juice  to 
fill  the  jug  then  put  in  the  cellar  till  spring;  pour  off, 
strain  and  bottle.  20 

BOILED  LEMONADE. 
Two  ounces  of  citric  acid,  three  pounds  loaf  sugar, 
forty  drops  essence  of  lemon,  three  pints  boiling  water; 


49 

Beverages 

put  the  essence  on  sugar,  pour  boiling  water  over  it,  stir 
wel'.  and  add  citric  acid,  and  stir  again;  one  tablespoon- 
ful  to  a  glass  of  water.  30 

SLOE  GIN— (Delicious). 
I'ill  one  quart  bottle  two-thirds  full  of  Sloes,  (a  small 
sour  wild  plum)  three  quarters  of  a  pound  of  white  sug- 
ar, and  fill  up  with  the  best  gin  (Plymouth  if  you  can  get 
it);  prick  the  sloes  live  times  with  a  large  hat  pin  before 
putting  them  in  bottle,  cork  well  and  shake  well  as  often 
as  possible  for  three  months,  and  then  use  after  strain- 
ing; keep  for  any  time.  "'^^ 

PINEAPPLE  SHERBET. 
One  pint  of  fresh  or  one  can  of  grated  pineapple,  one 
small  pint  of  sugar,  one  lemon  and  one  pint  water,  one 
tablespoon  gelatine;  pare  the  pineapple  and  shred  fine 
with  a  fork ;  chop,  if  still  too  coarse,  add  sugar,  water, 
lemon  juice  and  the  gelatine  which  should  be  first  soaked 
in  cold  water,  then  dissolved  in  boiling  water,  freeze  as 
usual. 


50 

Chafing  Dishes 


WELSH  RAREBIT. 
One-half  pint  ale  heated  to  boiling  point,  cut  up  fine 
one  pound  ordinary  cheese,  beat  one  egg  and  add  to  the 
cheese,  together  with  two  teaspoons  mustard,  one  tea- 
spoon salt,  one  salt  spoon  of  cayenne  pepper;  put  all 
into  the  beer,  stirring  constantly,  but  carefully  until 
smooth,  but  no  longer;  serve  at  once  on  toast  or  crack- 
ers. 31 
ENGLISH  RAREBIT. 

Cut  finely  a  cup  of  cheese  and  crumb  a  cup  of  bread 
crumbs,  put  in  your  chafing  dish  or  frying  pan  a  piece 
of  butter  the  size  of  a  walnut,  add  the  cheese  and  stir  it 
to  a  cream,  moisten  the  bread  crumbs  with  a  cup  of  milk, 
thicken  with  three  eggs  well  beaten.  This  will  serve  six 
or  eight  persons. 

CHEESE  DREAMS. 

Cut  thin  slices  of  bread  and  spread  with  butter,  be- 
tween two  slices  of  the  bread,  sandwich  a  thin  slice  of 
cream  cheese;  fry  quickly  in  butter  in  a  chafing  dish  or 
frying  pan.  32 

SHRIMP  WIGGLE. 

Make  a  white  sauce  of  one  tablespoonful  butter,  one 
tablespoon  flour,  one-half  pint  milk:  when  thick  add 
one-half  can  shrimps,  and  one-half  can  green  peas;  serve 
when  the  shrimps  and  peas  are  hot. 

NEW  YORK  CHAFED  OYSTERS. 
Put  one  pint  of  oysters  in  a  chafing  dish,  add  butter 
size  of  an  egg,  salt,  pepper  and  Worcestershire  sauce 
to  taste;  when  the  oysters  begin  to  heat,  add  flour  a 
little  at  a  time,  to  prevent  lumps,  stirring  well,  when  the 
gravy  is  slightly  thickened;  serve  on  hot  plates. 


51 

Chafing  Dishes 


MARYLAND  CHAFED  OYSTERS. 
Cut  up  enough  celery  to  make  a  pint,  put  it  in  the 
chafing  dish  with  butter  size  of  a  large  egg,  one-half  tea- 
spoonful  of  Worcestershire  sauce,  salt,  pepper  and  cay- 
enne to  taste,  boil  till  the  celery  is  slightly  tender  and 
then  add  to  oysters ;  much  should  be  drained  off  of  this 
liquor;  cook  until  the  oysters  arc  plumped,  add  one  gill 
of  sherry  or  Madiera  wine,  and  serve  at  once  on  hot  plat- 
ter. 

CREAMED  SWEET  BREADS  AND  PEAS. 

Make  a  white  sauce  from  two  tablespoonfuls  of  but- 
ter, when  melted,  stir  in  two  tablespoons  flour,  when  well 
blended  add  gradually  one  pint  of  milk ;  when  thick  sea- 
son with  pepper  and  salt,  then  add  one-half  pint  of 
sweet  breads  (boiled  and  cut  in  dice)  and  one-half  pint 
of  green  peas;  heat  thoroughly  and  serve. 

TOMATO  AND  EGGS. 
One  pint  of  stewed  tomatoes,  one  teaspoonful  of 
chopped  parsley,  one  tablespoonful  chopped  onion,  salt 
and  pepper  to  taste,  butter  size  of  a  hickory  nut;  cook 
these  in  a  chafing  dish  fifteen  minutes,  then  add  six  well 
beaten  eggs;  stir  constantly  for  two  minutes  and  serve 
at  once. 

CREAMED  CHICKEN  AND  MUSHROOMS. 

To  one  pint  of  cream  or  white  sauce,  add  one  pint 
of  cold  chicken,  chopped  finely  and  add  one-half  pint 
mushrooms  ;  heat  and  serve. 

CREAMED  SHRIMP. 
One  can  of  shrimps,  butter  size  of  a  walnut,  one  wine 
glass  of  sherry  wine,  pepper,  salt  and    dash  of  cayenne; 


I 


52 

Chafing  Dishes 


put  them  in  the  chafing  dish  and  when  they  have  cooked 
five  minutes  add  one  tumbler  milk,  the  well  beaten  yolk 
of  an  egg,  and  a  heaping  tcaspoonful  cornstarch;  cook 
till  thick.     Lobster  may  be  used  instead  of  shrimps. 

ROAST  OYSTERS  ON  TOAST. 

Cut  slices  of  bread  round  with  sharp  cookey 
cutter,  toast  lightly  and  butter,  wash  and  wipe  some 
fine  large  oysters,  spread  as  many  as  possible  on  each 
slice  of  toast,  season  with  salt,  pepper  and  plenty  of 
bits  of  butter;  put  in  hot  oven  till  edges  of  the  oysters 
curl;  serve  at  once. 

PANNED  OYSTERS. 

Have  the  chafing  dish  hot  and  then  turn  in  a  pint  of 
oysters,  which  have  been  drained  well,  season  with  salt, 
pepper  and  celery  salt,  adding  butter,  and  when  the 
oysters  begin  to  curl  on  the  edges,  serve  on  dry  toast. 

CREAMED  CHICKEN  AND  MUSHROOMS. 

To  one  pint  of  cream  or  white  sauce  add  one  pint 
of  cold  chicken  chopped  fine,  and  add  one-half  pint 
mushrooms;  heat  and  serve  hot. 

FRIED  TOMATOES. 
Slice  the  tomatoes  as  for  broiling,  dredge  with  flour, 
fry  a  light  brown  in  butter,  lay  them  in  a  hot  chafing 
dish;  to  the  butter  in  the  spider  add  a  little  more  butter, 
add  as  much  flour  as  you  did  butter;  stir  well  and  add 
milk  or  cream,  season  to  taste  and  pour  over  the  to- 
matoes. It  is  best  to  serve  either  fried  or  broiled  toma- 
toes in  a  chafing  dish,  as  they  cool  very  quickly. 


53 

Chafing  Dishes 


BROILED  TOMATOES. 
Slice  large  firm  tomatoes  half  an  inch  thick,  do  not 
peel;  lay  them  on  a  hot  well  greased  gridiron,  they  will 
cook  very  quickly.  When  cooked  lay  in  a  hot  chafing 
dish,  and  pour  over  them  the  following  sauce :  One-half 
cup  butter  seasoned  with  half  teaspoonful  made  mustard, 
salt,  pepper,  and  a  little  sugar,  bring  to  the  boiling  point, 
turn  over  the  tomatoes,  and  serve  at  once.  This  is  very 
fine.  55 

SWEETBREADS  WITH  PEAS. 

To  one  can  of  French  peas,  three  small  sweet  breads, 
one  teaspoon  butter  and  one-half  pint  of  stock,  a  celery 
stick,  salt  and  white  pepper  to  taste,  one-half  teaspoon 
brown  flour,  place  the  sweetbreads  in  cold  water  for  one 
hour,  remove  the  membranes  and  sinews,  etc.;  put  in  ice 
water  till  wanted,  put  into  chafing  dish  the  butter  and 
sweetbreads ;  when  butter  is  melted  add  a  stick  of  celery 
chopped  fine,  salt,  pepper  and  flour  and  turn  in  tlie 
sweetbreads.  When  cooked,  it  is  ready  to  put  peas  in 
chafing  dish  and  warm  thoroughly ;  add  salt,  pepper  and 
butter;  serve  peas  and  swetbreads  together.  ;$;{ 

SCRAMBLED  EGGS  WITH  MINCED  LOBSTER. 

Cook  lobster  flesh  and  cut  into  small  pieces,  break 
two  eggs  (for  each  person  to  serve)  into  a  chafing  dish 
and  beat  them  with  one-fourth  pound  butter,  salt  and 
pepper  to  taste  and  do  this  before  placing  on  fire,  then 
allow  to  cook  while  stirring  for  about  five  minutes;  add 
one  lobster  and  serve.  ;j;{ 

TO  COOK  CRABS  A  LA  NEW  YORK. 
Fry  in  butter  and  serve  cold;  make  a  sauce  of  frying 


54 

Chafing  Dishes 


butter  and  flour,  thin  with  water  and  season  with  lemon 

juice;  place  on  ice  till  very  cold  before  pouring  over  the 

crabs.  .33 

SPRING  CHICKEN. 

Take  one  spring  chicken  and  split  open,  lay  in  cold 
water  for  one  hour,  one-half  Bermuda  onion  sliced  and 
one-fourth  pound  best  butter;  braise  the  onion  to  a  del- 
icate brown;  one-half  teaspoon  of  paprika,  steam  chick- 
en thoroughly  and  braise  and  cover  until  nearly  done; 
do  not  break  the  chicken;  put  in  one  tablespoon  flour, 
shake  well,  add  one  pint  of  rich  cream,  let  it  come  to  a 
boil  and  season  to  taste,  strain  the  sauce  and  pour  over 
the  chicken  and  let  it  simmer  over  a  slow  fire  three- 
quarters  of  an  hour;  when  ready  to  serve  add  one  gill 
of  sparkling  Tokay  wine.     Cook  in  chafing  dish. 

FRIED  CHICKEN. 
Cut  the  breast  in  pieces  and  lay  in  salt  and  water  for 
a  short  time,  wipe  dry  and  roll  in  flour;  fry  in  hot  lard 
and  butter,  season  with  salt  and  pepper,  fry  parsley  also; 
make  a  gravy  of  cream  seasoned  with  salt  and  pepper,  a 
little  mace  and  thicken  with  flour,  in  a  pan  in  which  the 
chicken  has  been  fried.  -^^ 

CREAMED  EGGS  WITH  CHEESE. 

Cook  six  eggs  until  hard,  slice  when  cold  into  one 

and  one-half  cups  of  white  sauce;  when  boiling  hot  stir 

in  carefully  two  or  three  tablespoons  grated  cheese  and 

season  with  cayenne  and  serve  on  rounds  of  toast.        34 

CHEESE  AND  HAM. 
To  one  cup  of  white  sauce  add  one-half  cup  chopped 
ham,  one-half  cup  grated  cheese,  one  half  teaspoon  cay- 
enne, serve  on  toast.  34 


55 

Chafing    Dishes 


CURRIED  EGGS. 
Rub  the  chafing  dish  with  a  freshly  cut  onion,  put 
in  one  ounce  of  butter,  put  the  dish  over  the  flame,  beat 
six  eggs  in  a  bowl  add  to  them  one  gill  of  milk  in  which 
has  been  stirred  one  teaspoonful  curry  powder,  add  this 
to  the  butter,  stir  till  you' have  a  creamy  mass;  season 
before  serving  with  one-half  teaspoonful  salt. 

CODDLED  OYSTERS. 
Put  one  tablespoonful  of  butter  in  chafing  dish,  and 
when  melted  pour  in  enough  tomato  catsup  to  just  cover 
the  oysters;  when  the  catsup  bubbles  up,  add  the  oysters 
and  cook  until  they  begin  to  curl  and  serve  on  toast 
very  hot.  H 


56 

Cookies   and   Doughnuts 


PEANUT  COOKIES. 
Two  cups  sugar  and  one  cup  butter,  cream  this  and 
add  three  eggs,  one  teaspoonful  nutmeg,  one-half  tea- 
spoon cinnamon,  three  tablespoons  milk  in  which  one- 
half  teaspoon  soda  has  been  dissolved,  then  stir  in  one 
cup  of  chopped  peanuts  and  six  cups  fiour. 

CARAWAY  COOKIES. 
Cream  one  cup  butter  with  two  of  sugar,  add  the 
yolks  of  three  eggs;  beat  well  and  then  add  the  well 
beaten  whites,  sift  one  quart  flour  with  two  teaspoonfuls 
baking  powder  and  one  of  salt;  after  the  flour  is  sifted 
stir  through  it  two  tablespoons  caraway  seed;  this  should 
make  a  batter  than  can  be  easily  handled;  it  should  not 
be  rolled  out,  but  made  into  balls,  flouring  the  hands 
well;  place  in  dripping  pan  and  then  pat  them  quite  thin. 

GINGER  SNAPS. 

One  cup  of  gramilated  sugar,  one  cup  of  shortening, 
butter  and  lard,  one  cup  molasses,  one  even  teaspoon 
soda,  one  egg,  one  teaspoon  salt,  one  tablespoon  ginger, 
four  cups  flour,  only  enough  to  roll  thin ;  will  make  one 
hundred  and  twenty  cookies.  35 

GINGER  SNAPS. 

Two  cups  molasses  (large),  one-half  cup  shortening 
(not  lard),  one-quarter  cup  sugar;  place  on  stove;  when 
it  conies  to  a  boil  let  it  boil  for  forty  minutes;  remove 
and  add  a  pinch  of  soda,  never  use  too  much  soda  as  it 
spoils  them;  two  heaping  tablespoons  ginger,  one  of 
cloves  and  cinnamon,  one-half  teaspoon  salt,  pinch  of 
cayenne  pepper;  flour  enough  to  roll  out  soft;  use  while 
warm.  ^^ 


57 

Cookies    and   Doughnuts 


ALMOND  COOKIES. 
One  pound  sugar  and  one  pound  butter,  five  eggs 
and  four  cups  flour,  one  lemo_n,  four  teaspoons  baking 
powder;  mix  flour,  baking  powder  and  butter,  then  add 
the  eggs,  lemon  and  the  rest;  roll  dough  and  cut  into 
shape;  wet  top  with  milk  and  sprinkle  with  chopped  al- 
monds, cinnamon  and  sugar  and  bake  in  hot  oven.     3(} 

GRAHAM  COOKIES. 
Two  cups  sugar  and  one  of  butter,  one  cup  sour 
milk,  one  egg,  one  teaspoonful  soda;  mix  with  graham 
flour;  use  white  flour  on  the  board. 

DOUGHNUTS. 

One-half  teacup  sweet  milk,  four  tablespoons  melted 
butter,  six  tablespoons  white  sugar,  four  beaten  eggs, 
three  teaspoons  baking  powder,  flour  to  mix  soft;  flavor 
with  a  little  nutmeg  and  lemon  and  roll  thin  and  fry 
quickly.  37 

COCOANUT  COOKIES. 

Three-quarters  of  a  cup  butter,  two  cups  sugar, 
three-quarters  cup  sour  cream,  two  eggs  and  one  tea- 
spoon soda,  one-half  cup  of  dessicated  cocoanut,  mois- 
tened with  hot  milk,  flour  to  roll  out  soft.  60 

CREAM  COOKIES. 

One  cup  sour  cream,  one  cup  butter,  two  cups  sugar, 
one  teaspoonful  soda,  two  eggs  and  nutmeg  to  taste; 
flour  to  roll  out  soft. 

JUMBLES. 

One  pound  butter,  one  pound  sugar,  two  pounds 
flour,  three  eggs,  nine  teaspoonfuls  of  water,  three  tea- 
spoonfuls  baking  powder,  salt  and  flavor  to  taste;  roll 
thin  and  bake  in  a  quick  oven;  these  will  keep  two  or 
three  months,  but  nuist  be  locked  up. 

A  Jl^<V^     /(^^    ,<u<rxj^    ir\yJt^^    .tocK^jl^r^y^ 


58 

Cookies   andj  Doughnuts 


EXCELLENT  FRIED  CAKES. 

Take  the  yolks  of  twelve  eggs,  two  cups  sugar  and 
two  tablespoons  melted  butter ;  beat  together  thorough- 
ly ;  three  cups  milk,  a  little  nutmeg  and  three  teaspoons 
vanilla;  dissolve  one-half  teaspoon  soda  in  one-half  tea- 
spoon cream  tartar  in  a  little  milk  and  put  it  into  the 
mixture;  two  teaspoons  baking  powder  in  eight  cups 
flour;  handle  as  little  as  possible  in  mixing;  and  when 
frying  turn  them  over  as  soon  as  you  get  them  in  hot 
lard  and  keep  on  turning  them  over  until  done;  this  is 
the  secret  of  fine  fried  cakes.  38 

DROP  HERMITS. 

One  and  one-half  cups  light  brown  sugar,  three  eggs 
beaten  separately,  two-thirds  cup  butter,  tviro  cups  tlour, 
one  and  one-half  cup  raisins  (cut  and  floured),  one-half 
cup  currants,  one-half  pound  of  English  walnuts  (cut), 
one-half  teaspoon  soda  in  one-half  cup  hot  water,  one 
teaspoon  baking  powder  in  flour;  spice  to  taste.  39 

DOUGHNUTS. 

One  cup  sugar  dissolved  in  one  cup  sweet  milk,  three 
eggs,  one  tablespoon  melted  butter,  three  teaspoons 
baking  powder,  a  little  salt  and  flavor  with  nutmeg;  mix 
soft  as  possible,  and  fry  in  hot  lard ;  keep  turning  them 
over  so  that  they  will  rise  evenly  and  brown  nicely  on 
both  sides.  ■*<> 

FRIED  CAKES. 

Three  eggs  and  one  and  one-half  cups  sugar,  one  cup 
milk  and  one  and  one  half  teaspoons  baking  powder,  one 
tablespoon  butter;  flour  to  roll,  one  teaspoon  flavor.    30 


59 

Cake 

Cake  flour  should  always  be  sifted  twice;  first,  wlien 
it  comes  froin  the  barrel  ami  when  it  is  measured;  next, 
when  the  baking  powder  or  soda  has  been  added;  if  it  is 
measured  before  that  first  sifting,  you  will  surely  get  too 
much  of  it  for  your  cake's  welfare.  On  a  damp  day,  or 
when  the  flour  seems  at  all  claimuy,  set  it  where  it  will 
dry,  without  browning,  before  }-ou  are  rcadv  to  use  it. 

41 
WEDDING  CAKE. 

One  pound  flour  and  one  pound  of  brown  sugar, 
fourteen  ounces  of  butter,  ten  eggs,  three  pounds  of 
raisins,  three  pounds  of  currants,  one  pound  of  citron, 
one  wineglass  of  wine,  one  wineglass  of  brandy,  one 
wineglass  of  milk,  one  teaspoonful  soda,  one  tablcspoon- 
ful  molasses,  one  tablespoonful  of  cinnamon,  one  table- 
spoonful  cloves,  one  nutmeg;  brown  the  flour  and  use 
cold  cream,  the  butter  and  sugar;  add  the  eggs,  and  then 
the  flour,  gradually;  then  the  spices  and  molasses;  dis- 
solve the  soda  in  the  milk ;  strain  and  add  to  the  wine 
and  brandy;  stir  into  the  cake;  finally  add  the  fruit 
(which  has  been  well  flavored),  a  handful  of  each  alter- 
nately; bake  from  two  and  one-half  to  three  hours. 

BRIDE'S  CAKE. 

One  small  cup  butter,  three  cups  sugar  (scant), 
twelve  whites,  one  cup  sweet  milk,  one-half  cup  corn 
starch,  four  scant  cups  flour,  two  teaspoons  baking  pow- 
der. 

BRIDE'S  CAKE. 

One  pound  and  two  ounces  of  butter,  one  pound  and 
four  ounces  of  flour,  one  pound  powdered  sugar,  whites 

of  twenty-four  eggs,  two  tcaspoonsful  of  cream  of  tartar, 


60 

Cake 

one  level  teaspoonful  soda;  rub  batter  and  flour  to  a 
cream;  beat  whites  of  eggs  until  they  will  not  leave  the 
dish ;  then  add  sugar  slowly  to  the  whites  of  egg ;  put  the 
cream  of  tartar  in  the  flour  and  sift  all  together  thor- 
oughly ;  mix  the  whites  of  eggs  and  creamed  flour,  stir- 
ring gently ;  reserve  a  little  of  the  whites  of  eggs  before 
adding  sugar  to  it  with  which  to  mix  the  soda ;  add  this 
to  the  batter  just  before  baking;  flavor  with  any  desired 
essence;  bitter  almond  is  nice;  butter  the  cake  mold 
thoroughly;  cover  the  bottom  with  a  piece  of  buttered 
paper;  put  in  a  moderate  oven  and  gradually  increase 
the  heat  until  oven  is  hot  enough  to  bake  biscuit.      17 

ANGEL'S  FOOD. 

Whites  of  eleven  eggs,  one  and  one-half  cups  sugar 

and  one    cup    flour,    one    tablespoon    cornstarch  and  a 

pinch  of  salt,  one  spoonful  cream  tartar;  whip  eggs  stiff; 

put  sugar,  flour,  cream  tartar,  cornstarch  altogether  and 

sift  about  four  times;  stir  into  the  beaten  eggs  slowly. 

(Will  keep  moist  for  some  time;  better  after  a  few  days 

old.)  15 

ANGEL'S  FOOD. 

Beat  the  whites  of  eleven  eggs  very  stiff;  into  them 
beat  one  and  one-half  tumblers  of  sugar,  which  has  been 
twice  sifted;  beat  till  sugar  is  dissolved ;  then  fold  in  one 
tumbler  flour;  flavor  to  taste;  the  flour  should  be  sifted 
four  times  and  then  measured;  one  teaspoon  cream  tar- 
tar and  one-half  teaspoon  salt  added  and  sifted  again. 
Do  not  beat  hard  after  the  flour  is  in;  bake  in  a  deep, 
round  pan  45  or  60  minutes. 

SOFT  GINGERBREAD. 

One  teacup  molasses  and  one-half  cup  sour  cream  or 


61 

CaKe 

milk;  (the  former  always  preferable)  ;  butter,  size  of  an 
egg;  level  teaspoon  soda;  teaspoon  ginger  and  half  tea- 
spoon cinnamon,  pinch  salt  and  one  and  one-half  cups 
flour,  put  all  together  and  beat  hard  for  five  minutes, 
bake  in  slow  oven.  42 

SOFT  GINGER  BREAD. 

One-half  cup  lard,  two  cups  molasses,  one-half  cup 
sour  milk,  t\vo  eggs  or  three;  if  plenty;  one  tablespoon 
soda,  four  cups  flour,  two  teaspoons  ginger,  little  salt. 

FRUIT  COOKIES. 

One  cup  of  brown  sugar,  one-half  cup  raisins,  one- 
half  cup  sour  cream  (small),  half  cup  butter  (small), 
three  cups  flour,  one  egg,  nutmeg,  two  teaspoons  of 
cinnamon,  one-half  teaspoon  cloves,  one-half  teaspoon 
soda.  4;{ 

MARGUERITES. 

One  cup  of  chopped  walnuts,  one  cup  powdered 
sugar,  whites  of  two  eggs ;  beat  whites  of  eggs  to  a  stiff 
froth;  add  sugar  and  beat  till  very  light;  stir  in  nuts  and 
spread  on  wafers;  put  in  oven  to  brown.  These  are 
good  for  luncheons  or  afternoon  teas.  •*;$ 

SOFT  GINGERBREAD. 

One  cup  of  best  Portorico  molasses,  one  egg,  one 
tablcspoonful  vinegar,  one  tablespoonful  of  cinnamon, 
one  and  one-half  cups  flour,  three  tablcspoonfuls  of 
melted  butter,  one  teaspoonful  soda,  a  little  salt,  three 
quarters  cup  boiling  water;  bake  in  flat  tin.  35 


62 

Cake 

CHOCOLATE  CAKE. 

Two  cups  granulated  sugar,  one-half  cup  butter, 
yolks  of  four  eggs,  five  tablespoonfuls  grated  chocolate 
dissolved  in  six  tablespoonfuls  boiling  water,  cool 
and  add  to  mixture  two-thirds  cup  milk,  one  and  two- 
thirds  cup  flour,  one  even  tablespoonful  baking  powder, 
whites  of  four  well  beaten  eggs,  one  teaspoonful  vanilla; 
put  together  in  the  order  it  is  written. 

ICING. 

Two  cups  of  granulated  sugar,  one  cup  cream;  boil 
about  eight  minutes;  whip  until  creamy  and  add  nuts. 44 

CHOCOLATE  CAKE. 

Make  a  custard  of  one-half  cup  milk,  eight  table- 
spoons grated  chocolate,  five  tablespoons  granulated 
sugar,  cook  until  it  thickens  and  cools.  44 

Take  one  and  one-half  cups  brown  sugar,  one-half 
cup  butter,  mix  to  a  cream,  add  separately  three  eggs 
(beaten  well  after  dropping  each  one  in),  add  one-half 
cup  flour  with  two  teaspoons  baking  powder;  stir  well 
and  add  custard,  one-half  cup  milk  and  one  full  cup 
flour,  one  teaspoonful  vanilla,  salt,  and  one  cup  chopped 
nuts,  if  preferred,  nuts  may  be  added  to  the  boiled  frost- 
ing which  is  two  cups  granulated  sugar,  one  cup  cream 
and  boil  about  eight  minutes;  spread  and  put  a  floating 
of  melted  chocolate  over  the  top.  44 

CHOCOLATE  CAKE. 

One  full  cup  butter,  two  cups  sugar,  three  and  one- 
half  cups  flour,  one  scant  cup  milk,  two  teaspoons  bak- 


63 

Cake 

ing  powder,  five  eggs,  leaving  out  whites  of  two,  one 

teaspoon  vanilla.  45 

FROSTING. 

Whites  of  two  eggs  and  one  and  one-half  cups  pow- 
dered sugar,  one  teaspoon  vanilla  and  six  tablespoons 
grated  chocolate ;  bake  in  one  large  sheet  and  frost  top 
and  sides.  45 

CHOCOLATE  CAKE. 

One  cup  sugar  and  one-half  cup  butter,  well 
creamed,  and  one-half  cup  sour  milk;  stir  into  this  one 
small  teaspoon  soda,  then  two  cups  flour;  boil  and  stir 
into  this  batter;  when  cool  add  one-third  cake  of  Baker's 
chocolate  grated,  one-half  cup  cold  water,  one-half  cup 
sugar,  yolk  of  one  egg,  two  teaspoons  vanilla,  chopped 
nuts  or  raisins  may  be  added  if  so  desired.  1<> 

SPANISH  CHOCOLATE  CAKE. 

One  cup  butter  and  two  cups  sugar,  four  eggs  white 
and  yolks  beaten  separately,  one  and  one-third  cup  milk, 
two  and  one-half  cups  flour,  one  heaping  teaspoon  bak- 
ing powder,  five  tablespoonfuls  Baker's  cocoa  added  to 
the  milk.  ■*<» 

CHOCOLATE  CREAM  CAKE. 

One  gill  sugar  and  one  egg;  beat  well  together  and 
add  three  tablespoons  melted  butter,  one  ounce  baker's 
chocolate  dissolved  in  four  tablespoonfuls  boiling  water, 
one-half  pint  flour,  one  tcaspoonful  baking  powder,  bake 
in  one  roimd  tin;  when  cold  cover  with  whipped  cream 
flavored  with  vanilla;  do  this  just  before  serving.        47 

RAISED  LOAF  CAKE. 
Six  pounds  of  flour,  three  pounds  shortening,   half 
butter  and  half  lard,  four    pounds    of    sugar    and  four 


64 

Cake 

pounds  of  fruit,  three  pints  of  milk  to  mix  with,  rub 
shortening  in  at  night,  add  one  yeast  cake  to  raise,  add 
sugar  and  spice;  in  the  morning  if  Hght  let  it  rise  again; 
after  adding  fruit  and  one  teaspoonful  soda  dissolved 
in  little  water;  put  in  pans  and  raise  for  a  short  time 
and  bake  slowly  (excellent).  48 

ELECTION  CAKE. 

Take  three  coffee  cups  of  slightly  warmed  milk,  two 
cups  sugar  and  one  yeast  cake,  salt,  stir  in  flour  enough 
to  make  stiff  batter,  and  let  rise  over  night.  In  the 
morning  add  two  cups  butter,  two  of  sugar,  two  eggs, 
one  nutmeg  or  a  little  mace,  three  cups  raisins,  after 
working  with  the  hand  twenty  minutes  or  more  turn 
into  pans;  let  stand  one  hour  and  bake.  25 

BLACKBERRY  CAKE. 
Six  eggs,  and  two  cups  sugar,  one  cup  butter,  one 
tablespoonful  each  cloves  and  cinnamon,  spice,  two 
cups  berries  and  four  cups  flour,  one  cup  sour  milk,  one 
teaspoonful  soda,  beat  eggs,  sugar  and  butter  together, 
add  flour,  then  spices  and  then  berries,  then  white  of 
egg  beaten  well,  soda  last;  do  not  leave  in  oven  too  long 

to  dry  out.  49 

DEVIL  CAKE. 

Two  cups  brown  sugar,  one-half  cup  butter,  two 
even  teaspoons  soda  dissolved  in  one-half  cup  boiling 
water ;   three    cups   sifted   flour ;   two  eggs.  50 

ICING. 
Icing,  white  of  one  egg,  two  teaspoonsful  cocoa  dis- 
solved in  one  tablespoonful  boiHng  water,  enough  pow- 
dered sugar  to  thicken.  50 


65 

Cake 

SHAKESPERIAN  CAKE. 
Three-quarters  cup  shortening  (half  butter  and  half 
lard)  packed  down  hard  in  cup,  one  cup  sugar,  one  egg 
just  mixed  well  together,  add  a  pinch  of  salt  and  of  gin- 
ger, one  teaspoonful  each  of  cinnamon,  cloves  and  all- 
spice, one  cup  sour  milk  with  one  level  teaspoonful 
soda,  add  two  and  one-half  cups  (scant)  flour  in  part  of 
which  has  been  thoroughly  rubbed  one  cup  chopped 
raisins,  and  one-half  cup  candied  citron,  orange,  lemon 
peels;  bake  slowly.  51 

FROSTING. 

One  cup  sugar  just  moistened  with  cream  (two  or 
three  tablespoons  required);  stir  until  smooth;  then  add 
one-third  cup  chopped  raisins,  and  put  on  top  of  cake 
while  hot;  leave  the  cake  in  the  tin  it  is  baked  in.      51 

MARBLE  CAKE. 

WHITE   P.VRT 

Whites  of  seven  eggs,  three  cups  white  sugar,  one 
cup  butter,  one  cup  sour  milk,  four  cups  flour  sifted  and 
heaping,  one  teaspoon  soda,  flavor  to  suit  taste.        31 

DARK    PART 

Yolks  of  seven  eggs,  three  cups  brown  sugar,  one 
cup  butter,  one  cup  sour  milk,  four  cups  flour,  sifted  and 
heaping,  one  taljlcspoon  each  cinnamon,  allspice  and 
cloves,  one  teaspoonful  of  soda ;  put  in  pans  a  layer  of 
white  and  dark,  that  it  may  be  well  marbleized,  use  coflfee 
cups  to  measure ;  bake  slowly  perhaps  an  hour  and  a 
quarter,  this  will  make  one  large  and  one  medium  cake. 

31 


66 

CaRe 

SEATTLE  CAKE. 

Three  eggs  and  one  cup  brown  sugar,  one-half  cup 
butter  or  one  cup  sour  cream,  one  cup  currants,  one- 
half  cup  New  Orleans  molasses,  one-half  teaspoonful 
soda,  one  teaspoonful  baking  powder,  one-half  teaspoon- 
ful of  cinnamon,  nutmeg  and  mace,  mixed,  three  table- 
spoonfuls  of  cold  coffee,  two  cups  flour,  cream,  butter 
and  sugar;  break  in  one  egg  at  a  time  and  beat  well;  dis- 
solve soda  in  the  molasses  and  add  the  cofifee;  add  the 
flour  in  which  the  spices  and  baking  powder  have  been 
well  mixed,  lastly  the  currants  and  bake  in  a  moderate 
oven. 

EGGLESS  OR  SPICE  CAKE. 


52 


One  cup  sugar,  one-half  cup  shortening,  half  butter 
and  half  lard,  one  cup  sour  milk,  one  teaspoonful  soda 
dissolved  in  the  milk  two  cups  flour,  one  teaspoonful 
cinnamon,  one-half  grated  nutmeg,  one-fourth  teaspoon- 
ful cloves,  one  cup  chopped  raisins.  48 

SPICE  CAKE. 

One  cup  brown  sugar  and  two  tablespoons  molasses, 
one  egg,  one-half  cup  butter,  one  cup  sweet  milk,  one 
cup  raisins,  two  cups  flour,  one  teaspoon  soda,  and  spices 
to  suit  taste,  put  soda  and  spices  in  flour  and  dredge 
raisins  in  the  flour.  1«> 

SPICE  CAKE. 

One  and  one-half  cups  brown  sugar,  one-half  cup 
molasses,  one  cup  raisins  and  two-thirds  cup  butter, 
one-half  cup  sweet  milk,  tw'o  eggs,  one-half  teaspoonful 
soda,  spices  to  taste,  bake  in  gem  tins.  <>3 


67 

Cake 

HERMETS  BAKED  L\  MUFFIX  TIXS. 
Two  cups  sugar,  three-quarters  cup  butter,  one 
cup  sour  milk,  four  cups  flour,  one  cup  chopped  raisins, 
one  cup  Eng;lish  walnuts,  three  eggs,  one  teaspoon  soda, 
one  teaspoon  cinnamon,  one  teaspoon  cloves,  one  tea- 
spoon ginger.  •'i-i 
RICH  SPICE  CAKE. 

One  ])ound  of  sugar,  one-half  pound  of  butter,  one 
cup  of  sour  milk,  four  eggs,  one  nutmeg,  cinnamon  to 
taste,  one  pound  of  raisins  well  floured,  one  teaspoon- 
ful  of  soda  dissolved  in  two  tablespoonfuls  of  cold  water. 
One  pound  of  flour.  Sweet  milk  may  be  substituted  for 
the  sour,  in  which  case  use  two  teaspoonsful  of  cream  of 
tartar  and  one  of  soda.  Bake  slowly.  This  makes  two 
large  loaves.  •"»•"» 

SPICE  CAKE. 

One  cup  of  sugar,  one-half  cup  of  butter,  two  cups 
of  flour,  one-half  cup  of  sour  milk,  one  teaspoon  of 
soda,  one  teaspoonful  of  cloves,  one  square  or  ounce  of 
chocolate,  two  eggs,  one  teaspoonful  of  baking  powder. 
Bake  in  two  lavers. 

FILLIXG. 

One  and  one-half  cups  of  sugar,  five  tablespoons  of 
water:  boil  until  it  spins  a  thread;  then  stir  into  the 
beaten  white  of  one  egg;  take  one-half  of  this,  stir  one- 
half  cup  of  seeded  raisins,  spread  between  the  layers, 
frost  top  and  sides  with  the  remainder. 

WHITE  FRUIT  CAKE. 

One  cup  butter  and  two  cups  sugar,  one-half  cup 
milk,  eight  eggs  the  whites  only  to  be  used,  and  must 
be  well  beaten,  three  cups  flour,  two  teaspoons  baking 


68 

CaRe 

powder,  sifted  in  the  flour,  one  wine  glass  brandy,  one- 
quarter  pint  citron,  one  pint  almonds  chopped  fine,  one- 
fourth  pint  cocoanut.  1<> 

EVANSTON  CAKE. 

One   pound   of  sugar  and   one  pound  of  flour,   six 

eggs,  whites  beaten  separately,  one  cup  of  butter,  one 

cup  milk,  two  teaspoons  baking  powder,  put  in  the  flour 

last  and  essence  to  taste.  56 

MARSHMALLOW  CAKE. 
Three-quarters  cup  butter,  two  cups  fine  granulated 
sugar,  one  cup  sweet  milk  and  three  cups  best  pastry 
flour,  two  teaspoons  baking  powder,  one  teaspoon  va- 
nilla and  whites  of  seven  eggs ;  sift  flour  three  times  and 
last  time  add  the  baking  powder  to  half  cup  of  the 
flour  and  sift  on  to  a  separate  dish,  cream  the  butter 
and  sugar  and  add  tlie  milk  and  flour  alternately,  the 
flour  with  the  baking  powder  last;  beat  till  light  and 
flufTy,  add  the  whites  of  the  eggs  beaten  very  stiff,  then 
the  vanilla  :  bake  in  two  square  layer  tins.  67 

MARSHMALLOW  FILLING  AND  ICING. 

Three  cups  of  granulated  sugar,  whites  of  three 
large  eggs,  one  box  of  marshmallovvs  (or  35),  vanilla; 
add  to  the  sugar  enough  cold  water  to  dissolve  it,  and 
boil  till  it  will  thread  from  the  spoon,  do  not  stir  while 
boiling;  beat  the  eggs  till  stiff  and  then  add  cream  of 
tartar,  what  you  can  take  on  point  of  silver  knife,  to  the 
eggs  and  beat  again ;  pour  the  boiling  syrup  slowly  into 
the  stiff  whites  of  eggs,  beating  quickly  with  wire  egg 
spoon,  and  beat  till  stiff  enough  to  pile  up ;  then  spread 
between  the  two  layers  of  cakes,  cut  all  the  tnarshmal- 


69 

CaKe 

lows  except  i6  in  half  with  a  sharp  knife,  and  place  them 
in  the  filling  of  the  cake;  ice  the  top  and  sides  of  cake; 
place  the  sixteen  niarshmallows  four  each  way  on  top 
of  cake.  •■>" 

MARSHMALLOW  CAKE. 

Any  good  sponge  cake  made  in  layers;  one-half  pint 
of  thick  cream,  beaten  until  it  looks  like  ice  cream; 
sweeten  the  cream ;  flavor  with  vanilla,  put  up  one  pound 
of  marshmallows  and  stir  into  the  cream,  put  thick  be- 
tween each  layer ;  ice  the  top  with  a  marshmallow  here 
and  there.  «■>** 

SUNSHINE  CAKE. 

One  cup  of  flour,  sift  four  times,  as  for  angel's  food, 
then  add  one  teaspoonful  of  cream  of  tartar  and  sift 
again;  whites  of  eleven  eggs,  beat  very  light  and  then 
add  one  and  one-half  cups  of  sugar  sifted  twice,  beat 
very  light  and  then  add  the  yolks  of  four  eggs,  well 
beaten,  a  pinch  of  salt  and  a  teaspoonful  of  lemon  juice; 
fold  in  the  flour  and  bake  as  angel's  food. 

WHITE  POUND  CAKE. 
One-half  cup  butter,  three-fourths  cup  sugar;  beat 
to  a  very  light  cream,  add  two  whites  and  beat  ten  min- 
utes longer;  one-half  cup  milk,  one  and  three-fourths 
cups  flour  tgootl  measure),  two  teaspoons  baking  pow- 
der.    Flavor  with  lemon. 

LAYER  CAKE  FOR  ANY  FILLING. 
Three-fourths  cup    sugar,    two    tablespoons  butler, 
three  whiles,  two-thirds  cup  milk,  two  cups  flour,  two 
teaspoons  of  baking  powder. 


Cake 

POUND  CAKE. 
Seven  ounces  of  flour,  one-half  teaspoon  of  baking 
powder.  Eight  ounces  of  sugar,  four  eggs,  six  ounces 
of  butter,  one-half  tcaspoonful  of  mace,  rind  and  juice 
of  a  lemon;  cream  the  butter  and  stir  in  the.  flour;  beat 
the  yolks  and  add  the  sugar,  and  mix  with  the  flour  and 
butter:  add  the  lemon  and  mace,  and  lastly  the  well 
beaten  whites  with  the  baking  powder  stirred  in.         50 

LEMON  CAKE. 
One  cup  sugar  (scant),  one  large  tablespoon  butter, 
three  eggs,  one  cup  milk,    two    cups    flour,    three  tea- 
spoons baking  pow  der. 

FILLING. 
One   lemon,   grated   rind   and   juice,  one   small   cup 
sugar  and  orie  egg,  butter  size  walnut ;  set  in  bowl  in  hot 
w'ater;  stir  till  ii  thickens.  <»<» 

GOLD  CAKE. 

One-half  cup  of  butter,  one  cup  of  sugar,  yolks  of 

six  eggs,  one-half  cup  of  milk,  one  and  two-thirds  cups 

of  flour,  one  and  one-half  teaspoons  of  baking  powder. 

One  teaspoonful  of  lemon  juice,  one-fourth  tcaspoonful 

of  mace. 

FAVORITE. 

One  cup  of  sugar,  one  tablespoon  of  butter,  one 
egg,  one-half  cup  of  milk,  one  and  one-half  cups  of  flour, 
one  and  one-half  teaspoons  baking  powder,  one-half  tea- 
spoon of  cinnamon,  one-half  teaspoon  of  cloves,  one- 
half  teaspoon  of  allspice,  one  ounce  of  baker's  choco- 
late, one-half  cup  of  raisins  seeded  or  chopped.  Bake 
in  square  tin:  frost  with  white  frosting. 


71 

Cake 

YELLOW  GEM  CAKES. 

One-fourth  (large)  cup  butter,  one  cup  sugar,  four 
3'olks  and  one  whole  egg,  one-half  cup  sweet  milk,  two^ 
scant  cups  flour,  two  even  teaspoons  baking  powder, 
flavor  with  a  little  grated  lemon  peel,  or  any  desired 
extract;  bake  in  nuiffin  tins;  do  not  ])ut  in  too  much 
flour,  as  the  yolks  thicken  cake  more  than  the  whites  of 
the  eggs. 

DOMINOES. 

Bake  any  good  white  cake  in  llat  tin;  cut  into  ob- 
longs: dip  into  white  frosting;  make  lines  and  dots  of 
chocolate  frosting  with  fine  brush;  very  pretty  for  chil- 
dren's parties. 

DELICIOUS  CAKE. 

Two  cups  sugar  and  one  cup  milk,  one  cup  butter 
and  three  eggs,  whites  and  yolks  beaten  separately ;  three 
cups  flour,  one-half  teaspoonful  soda,  one  teaspoonful 
cream  of  tartar;  cream  the  butter  and  sugar  and  add  the 
eggs;  dissolve  the  soda  in  the  milk  and  add  it:  sift  the 
cream  of  tartar  with  the  flour,  and  stir  into  the  batter ; 
flavor  with  vanilla;  this  cake  can  be  varied  by  adding 
one  cup  raisins  or  currants,  in  which  case  add  more 
flour;  the  cake  well  deserves  its  name. 

LADY  FINGERS. 
Four  eggs  separated,  four  tablespoons  sugar,  four 
tablespoons  flour,  one  teaspoon  lemon  extract,  beat 
yolks  and  add  sugar  and  beat  thoroughly,  add  flour  and 
flavoring  and  then  the  whites  beaten  to  a  stiff  froth,  bake 
in  lady  finger  tins  about  twenty  minutes,  in  rather  slow 
oven;  when  done  put  two  flat  sides  togetlRr  and  lay  on 
soft  cloth  to  cool. 


72 


CaRe 

OLD  FASHIONED  SPONGE  CAKE. 

Five  yolks  beaten  very  light,  add  one  cup  granulated 
sugar,  and  beat  till  very  pale  straw  color,  one-half  cup 
sifted  flour;  stir  in  very  slowly  and  lightly;  add  five 
whites  beaten  till  dry  and  stifif,  one  tablespoon  lemon 
juice.     No  baking  powder  is  to  be  used. 

VELVET  SPONGE  CAKE. 

Two  cups  sugar  and  six  eggs,  leaving  out  the  whites 
of  three,  one  cup  boiling  water,  two  and  one-half  cups 
flour,  one  tablespoon  baking  powder;  beat  the  yolks  a 
little  and  add  sugar,  beat  fifteen  minutes,  add  one  cup 
boiling  water  just  before  flour,  three  whites  well  beaten; 
flavor  with  lemon  extract  and  bake  in  three  layers.    Ill 

SPONGE  CAKE. 

One  cup  of  sugar  (scant),  four  eggs  and  nine  tea- 
spoons water,  one  teaspoon  lemon  extract,  one  cup 
flour,  one  teaspoon  baking  powder.  Beat  eggs,  add 
sugar,  water,  flour  with  the  baking  powder,  flavoring 
last.    Bake  in  moderate  oven. 

VELVET  SPONGE. 

Six  eggs  separated,  reserve  two  whites,  two  cups 
sugar,  two  and  one-half  pounds  flour,  one  cup  boiling 
water,  one  tablespoon  baking  powder,  flavor  with  al- 
mond or  vanilla,  beat  yolks  a  little,  add  sugar  and  beat 
fifteen  minutes  or  else  beat  yolks  longer,  add  beaten 
whites,  water,  flour  and  baking  powder,  sifted  together 
and  flavoring,  add  the  flour  very  quickly  and  get  into 
the  oven  as  soon  as  possible;  use  the  two  whites  for 
icing;  bake  in  angel  cake  pan. 


73 

CaKe 

SPONGE  CAKE. 

Five  eggs,  one  and  one-half  pounds  of  powdered 
sugar,  one-fourth  pounds  flour;  separate  whites  and 
yolks  of  eggs;  add  a  quarter  of  a  teaspoon  salt  to  each 
bowl  and  then  beat  whites  very  stiff  until  you  can  turn 
the  bowl  upside  down  without  spilling  the  egg;  beat  the 
yolks  to  a  cream  and  turn  into  a  cake  bowl;  add  the 
sugar  (well  sifted),  then  the  whites  and  lastly  the  flour; 
flavor  with  lemon  or  vanilla,  according  to  taste,  and  stir 
till  smooth  and  bake  in  two  loaves,  in  a  moderate  oven; 
use  cake  tins  about  the  size  of  a  quart  brick  such  as  is 
used  for  ice  cream.  'iS 

ONE,  TWO,  THREE,  FOUR  CAKE. 

One  cup  butter,  two  cups  sugar,  three  cups  tlour, 
three  teaspoons  baking  powder,  four  eggs,  one  cup  milk, 
makes  two  loaves. 

LIGHT  FRUIT  CAKE. 

One-half  pound  each  of  powdered  sugar  and  butter 
creamed  well;  then  stir  yolks  of  seven  eggs  and  one- 
half  pound  flour;  mix  one-half  pound  eacli  raisins  and 
currants,  one-quarter  pound  shredded  citron;  dredge 
well  with  flour  and  add  to  the  batter  alternately,  with  the 
beaten  whites  of  the  eggs;  lastly  add  one  wine  glass 
brandy;  bake  in  a  paper  lined  tin  two  hours. 

GERMAN  APPLE  CAKE. 

Two  cups  flour,  two  teaspoons  baking  powder,  good 
half  cup  butter,  two  tablespoons  sugar,  one  egg,  a  small 
cup  milk,  pinch  salt,  stir  thoroughly  and  spread  in  drip- 
ping pan,  pare  and  quarter  apples,  and  lay  them  close 


74 

Cake 

together,  m  rows  on  top:  put  melted  butter  over  top  and 

sprinkle    with    sutjar   and    cinnamon,    and     hake    in   hot 

oven.  «J<> 

WHITE  LAYER  CAKE. 

Two  large  tablespoons  butter,  three-fourths  cup 
sugar,  three  wdiites  beaten  stiff,  two-thirds  cup  milk,  two 
teaspoons  baking  powder,  two  cups  flour.  Cream  but- 
ter and  sugar,  add  milk  and  flour  with  baking  powder 
sifted  in  and  lastly  the  beaten  whites.  This  makes  a 
rather  small  cake. 

WHIPPED  CREAM  CAKE.  ' 

Three-fourths  cups  sugar,  three  eggs  well  beaten, 
one  cup  tlour,  one  large  teaspoon  baking  powder,  bake 
in  flat  tin ;  w  hen  cold  split  with  a  sharp  knife,  and  spread 
with  a  good  cup  of  cream  (measure  before  whipping) 
whipped  stiff  and  seasoned  w-ith  vanilla  and  sweetened 

to  taste. 

WHITE  CAKE. 

Two  cups  sugar  and  one-half  cup  butter,  whi;es  of 
four  eggs  and  one  cup  milk,  three  cups  flour  and  one- 
half  teaspoon  soda,  one  teaspoonful  cream  tartar:  this  is 
good  either  for  loaf  cake  or  layers. 

WHITE  MOL'XTAIX  CAKE. 

Beat  to  a  light  cream  two  cups  pulverized  sugar  and 
one-half  cup  butter,  one-half  cup  sweet  milk,  two  and 
one-half  cups  flour,  two  and  one-half  teaspoons  baking 
powder,  eight  whites  beaten  stiff  and  added  last;  bake 
in  layers  and  put  together  with  frosting. 


Cake 

JELLY  ROLL. 
Two  esgs  beaten  \\^\n,  one  cup  siij^ar  and  beat  fif- 
teen minutes,  one  pinch  salt,  one  and  one-half  cups  sift- 
ed flour,  one-half  teaspoonful  soda,  one  teaspoon ful 
cream  tartar,  one-third  cup  cold  water,  one  teaspoonful 
lemon ;  liakc  iii  dripiicr  (|nickly  :  while  warm  spread  with 
jelly  and  roll,  and  put  in  cloth  to  cool.  48 

LAYER  CAKE. 
One-half  [Knuid  liutter,  one-half  pound  sugar,  five 
eggs,  two  ounces  corn  starch,  six  ounces  flour,  one  tea- 
spoonful baking  powder,  one  teaspoonful  vanilla,  one- 
fourth  teaspoonful  mace,  three  tablespoons  sherry  wine 
instead  of  milk. 

hILLIXG. 
Seven  tablespoons    grated    chocolate,    seven    table- 
spoons cream,  one  and  one-half  cups  granylated  sugar, 

boil  exactlv  four  minutes;  beat  till  thick  and  spread. 

44 
CREAM  CAKE. 

One-half  cup  of, sugar,  one  egg,  three  tablespoons  of 
melted  butter,  four  tablespoons  of  milk,  one  cup  of  tlour. 
one  teaspiion  of  baking  powder;  stir  sugar,  eggs  and 
melted  butter  well  together;  add  the  milk,  beating  well; 
sift  the  llour;  adtl  the  baking  powder  and  stir  into  the 
batter;  bake  in  one  layer;  when  cool  s])lit  in  the  middle 
and  spread  with  whipped  cream  or  this  custard. 

Mix  together  three  tablespoons  of  sugar,  one  table- 
spoonful  of  flour,  and  a  pinch  of  salt;  stir  them  into  one 
unljcatcn  egg  and  when  beaten  light  add  to  one-half 
pint  of  boiling  hot  milk,  cooking  ten  minutes.  Flavor 
with  vanilla  and  spread  on  cake  when  cold;  to  vary  it 
add  one  square  of  baker's,  chocolate  to  the  milk. 


76 

Cake 

CARAMEL  CAKE. 

Four  eggs  and  two  cups  sugar,  one-half  cup  butter, 
three  teaspoons  baking  powder,  three  cups  flour  and 
one-half  cup  milk;  bake  in  layers.  Custard  to  put  be- 
tween layers ;  two-thirds  pint  milk  and  bring  to  a  boil ; 
four  tablespoonfuls  sugar,  one  tablespoonful  cornstarch; 
mix  well;  stir  into  the  hot  milk;  add  one  beaten  egg; 
cook  till  thick;  flavor  with  vanilla;  when  cool  spread  be- 
tween the  layers;  cover  top  and  sides  with  the  following 
frosting. 

FROSTING. 

One-half  pint  sugar,  one  gill  milk,  butter  size  of  an 
egg,  one  ounce  baker's  chocolate   and  cook  till  thick. 

COCOANUT  LOAF  CAKE. 
One-half  cup  butter  and  two  cups  pulverized  sugar; 
cream  these  and  add  the  well  beaten  yolks  of  six  eggs, 
and  one-half  pint  milk;  stir  in  two  cups  grated  cocoanut 
and  rind  and  juice  of  lemon;  add  two  cups  sifted  flour, 
two  teaspoonfuls  baking  powder,  and  pinch  salt;  beat 
the  whites  of  the  eggs  stiff  and  fold  them  in;  bake  in  two 
loaf  tins;  when  the  cakes  are  cold  frost  with  white  frost- 
ing, flavored  with  vanilla;  while  frosting  is  still  damp 
sprinkle  with  grated  cocoanut. 

SURPRISE  CAKE. 
One  and  three-fourths  cups  flour,  one  and  one-half 
cups  sugar,  one  teaspoon  of  cream  tartar,  one-half  tea- 
spoon soda;  sift  these  together  six  times;  beat  two  eggs 
very  light;  add  one-half  cup  sweet  milk;  three  scant 
tablespoons  butter  softened;  add  sugar  and  flour  and 
beat  five  minutes;  flavor  with  vanilla:  bake  in  a  loaf. 


77 

Cake 

DELICATE  CAKE. 

Three-fourths  cup  sugar,  one-lialf  cup  butter,  tliree 
whites  beaten  and  added  last,  one-half  cup  milk,  two 
cups  flour,  two  teaspoons  baking  ]jtnvder,  one  teaspoon 
flavoring  extract.  Bake  in  flat  tin.  frost  and  put  half 
an  English  walnut  meat  on  each  scjuare. 

IMPERIAL  CAKE. 
One  pound  of  sugar,  three-quarters  of  a  pound  of 
butter,  ten  eggs,  and  one  pound  of  flour,  one  pound  of 
raisins,  one-half  pound  of  citron,  one-half  pound  of  cur- 
rants, one  nutmeg,  one  glass  of  brandy.  Cream  the 
butter,  add  the  sugar  and  work  well  with  the  butter; 
heat  the  e,i.;gs  till  very  light  and  add  to  butter  and  sugar; 
than  add  brandy  and  nutmeg;  dredge  the  fruit  with  part 
of  the  flour;  add  the  remainder  of  the  flour  to  the  bat- 
ter, then  the  dredged  flour;  bake  slowly. 

FEATHER  TEA  CAKE. 
Three-fourths  cup  sugar,  one-fourth  cup  butter,  one 
egg,  one-third  cup  sweet  milk,  one  large  cup  flour,  one 
teaspoon  baking  powder,  one  teaspoon  llavoring  (if  ex- 
tract is  not  too  strong);  eat  when  slightly  warm. 

PUFF  CAKE. 

One-half  cup  butter  and  two  cups  sugar  worked  to  a 

cream,  three  well  beaten  eggs  and  three  cups  flour,  one 

cup  sweet  milk,  one  teaspoonful  soda,  two  teaspoonfuls 

cream  tartar,  little  salt,  flavor  to  taste.  48 

SPICE  CAKE. 
Three-fourths  cup  milk,  one  tablespoon  butter,  one 
egg,  one-half  cup  water  or  two-thirds  cup  milk  (sweet), 
one  and  one-half  cups  flour,  two  teaspoons  baking  pow- 


78 

Cake 

dcr,  flavor,  or  add  chopped  raisins,  one  teaspoon  cinna- 
mon and  scant  one-half  teaspoonfnl  cloves. 

LAYER  CAKE. 
One  cup  of  sugar,  one  egg,  one  tablespoon  of  but- 
ter, one-half  cup  of  milk,  one  and  one-half  cups  of  flour, 
one  and  one-half  teaspoons  baking  powder;  this  makes 
one  small  loaf  or  two  layers. 

SANDWICH  CAKE. 

One-half  cup  butter,  one  cup  sugar  and  whites  of 
three  eggs,  one-half  cup  milk  and  one  and  one-half  cups 
flour,  one  and  one-haif  teaspoons  baking  powder,  take 
out  two  tablespoons  batter;  bake  the  rest  in  two  layers; 
to  the  two  tablespoons  batter  add  one-half  cup  molasses, 
onc-l'.alf  cup  raisins  seeded  and  chopped,  one  teaspoon 
each  of  cloves  and  cinnamon  and  a  little  more  flour; 
bake  in  one  layer  and  put  together  with  white  frosting. 

QUEEX  CAKE. 
One  large  cup  of  butter,  three  cups  of  sugar,  one 
cup  of  sweet  cream,  yolks  of  seven  eggs,  w^hites  of  four 
eggs,  four  cups  of  flour,  two  teaspoonfuls  of  baking 
powder  in  the  flour ;  stir  sugar,  butter  and  cream  to- 
gether until  light;  beat  the  yolks  of  the  eggs  and  add 
them;  then  the  beaten  whites;  lastly  the  flour  and  bak- 
ing powder;  bake  in  layers. 

EROSTIXG. 
One  pound  of  powdered  sugar,  stirred  into  the  well 
beaten  whites  of  three  eggs;  flavor  with  vanilla;  spread 
between  the  layers  of  cake,  also  on  the  top. 


79 

Cake 

HICKORY  XUT  CAKE. 
One   cup   sugar,   one-lialf   cup   butler,   one-half  cup 
milk,  four  whites  of  eggs  beaten  to  a  froth,  one  and  one- 
half  cups  flour,  one  and  one-half  teaspoons  baking  pow- 
der, two  cups  hickory  nuts  mixed  with  the  dough.       •'{<> 

NUT  CAKE. 
One   large   cup  sugar,   two-thirds  cup  butter,   two- 
thirds  cup  milk,  whites  of  four  eggs,  two  cups  flour,  two 
tablespoons   baking  powder;   add  whites  of  eggs   last; 
bake  in  layers. 

FILLING. 

One  cup  sugar  and  one  cup  cream,  one  cup  nut 
meats,  chopped  fine;  cook  in  a  double  boiler  till  thick; 
spread  between  layers;  frost  the  top  and  sides  with 
boiled  frosting. 

LEMON  JELLY  CAKE. 

One  and  one-half  cups  of  sugar,  one  and  one-half 
cups  Initter ;  cream  well  together ;  one-half  cup  milk,  two 
and  one-half  cups  flour,  two  teas])oonfuls  baking  pow- 
der, three  eggs  well  beaten;  bake  in  jelly  tins. 

FILLING. 

One  cup  sugar,  one  egg,  grate  the  yellow  rind  and 

use  with  the  juice  of  one  lemon,  one  tablespoonful  water, 

one  teaspoonful  flour,  place  the  dish  in  a  kettle  of  boil- 

mg  w-ater  and  let  thicken ;  when  cool  spread  between  lay- 

^■■s-  ICE  CREAM  CAKE. 

Make  white  cake  and  l)ake  in  jelly  cake  pans;  for  till- 
ing whip  a  pint  of  cream,  season  and  flavor,  chop  a  jjinl 
of  almonds  fine,  stir  into  cream  and  put  in  thick  layers 
between  the  rake.  '  ~ 


80 

Cake 

WHITE  MOUNTAIN  CAKE. 
Beat  to  a  light  cream  two  cups  pulverized  sugar, 
one-half  cup  butter,  one-half  cup  sweet  milk,  two  and 
one-half  cups  flour,  two  and  one-half  teaspoons  baking 
powder,  eight  whites  beaten  stiff  and  added  last;  bake  in 
layers  and  put  together  with 

FROSTING. 
Three   cups   granulated   sugar,   one-half  cup  water; 
boil  together  till  it  featliers,  and  pour  over  three  whites 
well  beaten;  flavor  with  vanilla  or  one  drop  extract  of 
rose. 

WHITE  CAKE. 

Two  cups  granulated  sugar,  one  cup  butter  mixed  to 
a  cream ;  one  cup  milk,  whites  of  eight  eggs  beaten  stiff, 
three  cups  flour,  two  teaspoonfuls  baking  powder,  one 
teaspoonful  vanilla,  one-half  teaspoonful  salt,  add  the 
whites  and  flour  alternately;  if  a  pineapple  cake  is  de- 
sired use  juice  of  one  can  of  the  preserves  instead  of  milk 
in  cake  and  the  fruit  in  a  white  icing.  44 

WHITE  CAKE. 

One  cup  sugar  and  one-half  cup  butter,  three-quar- 
ters cup  sweet  milk,  whites  of  four  eggs  and  two  tea- 
spoons baking  powder,  flavor  to  taste  and  bake  in  loaf 
or  three  layers. 

FILLING. 

One  cup  seeded  raisins,  one-quarter  lemon  and  one- 
half  cup  English  walnuts;  chop  all  together  and  add 
enough  boiled  frosting  to  spread  easily  between  layers; 
frost  cake  on  outside  with  boiled  frosting. 

GOLD  CAKE. 
One  pound  powdered  sugar  and  one-half  cup  butter 


81 

Cake 

rubbed  to  cream  and  yolks  of  ten  eggs  stirred  very  light- 
ly and  one  pound  flour,  one  teaspoon  baking  powder 
sifted  with  the  flour  two  or  three  times,  one  cup  sweet 
milk  and  flavor  to  taste.  •{<» 

CUSTARD  CREAM  CAKE. 

One  small  cup  sugar,  three  eggs,  one  heaping  tea- 
spoonful  baking  powder,  one  and  one-half  cups  flour, 
pinch  salt. 

CREAM  TO  SPREAD  BETWEEN  LAYERS. 

One-half  cup  sugar,  two  tablespoons  fliAir  stirred  till 
it  thickens  in  one  cup  boiling  milk. 

CREAMED  CAKE. 
Three-quarters  cup  sugar,  butter  size  of  an  egg,  one 
egg  or  two  whites,  two-thirds  cup  milk,  one  and  one- 
half  cups  flour,  two  teaspoons  baking  powder. 

FILLING  OR  FROSTING. 
Two  cups  brown  sugar,  one  cup  sweet  cream,  butter 
size  of  a  walnut ;  boil  till  thick ;  two-thirds  cup  milk  and 
one  yolk  may  be  substituted  for  the  cream  but  is  not 
so  rich;  bake  in  flat  tins  or  two  layers. 

CRULLERS. 

One  and  one-half  coffee  cups  sugar,  two  well  beaten 

eggs,  one  pint  buttermilk  and  one  even  teaspoonful  soda, 

lard  size  of  small  hen's  egg;  salt  and  fry  in  deep  hot 

lard.       •  -'» 

SUNSHINE. 

Whites  of  seven  eggs,  yolks  of  five  eggs,  one  cup 
granulated  sugar,  two-thirds  cup  of  flour,  one-third  tea- 
spoonful  cream  tartar,  a  piiicli  oi  salt,  sift  and  measure 


82 

CaRe 

and  set  aside,  as  for  angel's  food;  beat  yolks  thoroughly; 
beat  white  about  one-half;  add  cream  tartar;  beat  till 
stiff;  stir  sugar  in  very  lightly;  then  yolks  well  beaten; 
add  flour;  flavor;  put  in  pan  and  oven  at  once;  bake 
fortv  minutes.  44 

POUND  CAKE. 

One  pound  butter,  one  and  one-third  pounds  sugar, 
nine  eggs,  one-half  cup  sour  cream,  one  teaspoonful 
soda,  one  and  one-third  pounds  flour,  one  pound  raisins, 
one-half  pound  currants,  one-third  pound  citron,  one 
tablespoon  cloves,  one  tablespoon  nutmeg,  candied 
orange  peel  or  lemon  peel  as  desired;  will  keep  six 
months  or  one  year. 

MARSH  MALLOW  FROSTING. 
One-fourth  ounce  gelatine  soaked  in  one-fourth  of  a 
cup  cold  water;  beat  three-cjuarters  cup  thick  cream  to 
a  stiff  froth  and  the  white  of  an  egg  until  very  dry;  stir 
into  the  cream  one  pound  powdered  sugar,  one  scant 
teaspoonful  lemon  juice,  or  ten  drops,  the  beaten  eggs 
and  gelatme;  stand  in  a  pan  of  cracked  ice  till  it  thickens, 
stirring  often;  spread  between  the  cakes  which  must 
be  cold ;  after  the  gelatine  has  soaked  into  the  water,  set 
in  hot  water  to  dissolve. 

CONFECTIONER'S  FROSTING. 
Beat  the  whites  of  eggs  very  stiff;  stir  in  eight  table- 
spoons of  granulated  sugar;  set  the  bowd  over  the  top 
of  the  tea  kettle  and  when  the  frosting  is  hot  cook  for 
five  minutes;  stir  all  the  time  and  flavor. 

CHOCOLATE  FROSTING. 
Two  cups    sugar    and    one    cup    milk,    one-quarter 
pound  baker's  chocolate,  small  piece  of  butter  and  boil 


83 

Cake 

until  it  hardens  slightly  in  water,  remove  from  the  fire 
and  stir  until  cool  enough  to  spread;  flavor  with  vanilla. 

FROSTING. 
One  cup  granulated  sugar,  eight  tablespoonfuls  milk; 
boil  without  stirring  until  it  hardens  in  water,  then  re- 
move from  the  fire  and  flavor  with  vanilla,  and  beat  till 
thick;  .'spread  before  it  sets. 

CARAMEL  FROSTING. 
One  pint   brown   sugar,  one-half  cup   cream,  small 
piece  butter;  boil  till  a  little  grains,  when  stirred  in  a 
saucer;  beat  till  cool. 

CAKE  FILLING. 

A  fruit  filling  is  very  rich  and  is  made  thus: 
Boil  one  pound  of  sugar  with  enough  water  to  dis- 
solve it,  until  it  threads,  pour  slowly  into  the  whites  of 
four  eggs,  which  have  been  beaten  to  a  stif?  froth,  beat- 
ing steadily  all  of  the  time;  when  all  of  the  syrup  has 
been  consumed  add  one  quarter  of  a  pound  of  shredded 
citron,  one-quarter  of  a  pound  of  chopped  figs,  one-half 
pound  raisins,  seeded  and  cut  fine,  one  pound  of 
blanched  and  chopped  almonds;  stirring  the  fruit  into 
the  icing  gradually."  H 

ORANGE  FILLING. 
Two  large  oranges,  grate  part  of  one  rind  and  then 
peel  and  grate  all  the  pulp;  remove  seeds  and  add  one 
cup  sugar,  two  tablespoons  water,  scald  in  pail  set  in 
hot  water  or  double  boiler,  add  one  tablespoon  corn 
starch  mixed  in  cold  water,  cook  all  together  enough  to 
cook  the  cornstarch;  when  nearly  or  quite  cold  beat  two 
whites,  add  pulverized  sugar  for  frosting;  frost  the  top 


84 

Cake 

layer  of  the  cake;  then  mix  the  rest  with  the  orange 
jelly  and  spread  between  layers;  this  will  not  soak  or 
run  off  the  cake. 

RAISIN  FILLING  FOR  CAKE. 

Beat  the  whites  of  two  eggs,  stir  in  one  and  one-half 

cups  sugar,  two  tablespoonfuls  water;  cook  in  double 

boiler  ten  minutes ;  have  ready  two  cups  raisins,  chopped 

fine,  stir  in  the  frosting  and  spread  between  the  cakes. 

HICKORY  NUT  PASTE. 

One  cup  sugar,  one  cup  sweet  cream  or  milk,  one 
cup  hickory  nuts  chopped  or  rolled  fine;  boil  till  thick 
enough  to  spread  in  layers. 


W 


85 
Candies   and   Confections 


MACAROONS. 

One-half  pound  almonds,  blanched  and  dried  and 
pounded  in  a  mortar,  with  one  teaspoon  rose  water;  beat 
the  whites  of  three  eggs  with  one  gill  of  powdered 
sugar,  adding  one  tablespoonful  at  a  time,  one-half  tea- 
spoonful  almond  extract,  the  powdered  almonds  and  if 
the  paste  is  too  soft  add  a  teaspoonful  flour;  wet  the 
hands,  shape  the  paste  into  balls;  place  on  buttered  pa- 
per and  bake  slowly. 

MACAROONS. 
Beat  the  whites  of  three  eggs,  add  equal  parts  crack- 
er crumbs,  cocoaiuit  and  pulverized  sugar,  flavor  with 
almond  extract  and  drop  on  a  buttered  [)aper  and  bake 
in  moderate  oven. 

CHOCOLATE  CARAMELS. 
One  cup  of  grated  chocolate,  one  cup  of  molasses, 
one  cup  brown  sugar,  butter  size  of  a  small  egg;  put  all 
in  sauce-pan,  except  chocolate;  test  by  dropping  in  cold 
water;  when  done  pour  on  buttered  pans. 

CHOCOLATE  CARAMELS. 

One  pound  of  baker's  chocolate,  one  and  one-fourth 
pounds  brown  sugar,  one-fourth  pound  biutcr,  one-halt 
pint  milk;  cook  without  stirring  till  it  will  harden  slight- 

Iv  in  water. 

HOME  CARAMELS. 

One-half  pint  baker's  chocolate  grated,  one-half  pint 
sugar,  one-half  pint  molasses,  one-half  gill  milk  and  but- 
ter size  of  an  egg;  boil  till  it  hardens  in  water. 

MAPLE  CANDY. 
One  cup  maple  sugar,  one-half  cup  cream;  boil  till  it 


86 

Candies  and   Confections 


creams  and  when  stirred  drop  by  teaspoonful  on  a  but- 
tered dish;  place  one-half  English  walnut  on  each  piece 
of  candy. 

TO  CANDY  FRUITS  OR  NUTS. 
Boil  in  an  agate  sauce  pan,  one  pound  granulated 
sugar  and  one  gill  butter,  till  a  drop  of  syrup  is  brittle 
in  ice  water;  add  a  tablespoon  of  lemon  juice  to  the 
syrup  and  set  the  sauce  pan  in  a  pan  of  boiling  water; 
take  each  piece  of  fruit  with  the  sugar  tongs;  dip  into 
the  syrup  till  each  piece  is  covered;  then  lay  on  waxed 
paper  to  dry. 

CANDIED  ORANGE  PEEL. 

When  oranges  are  used  save  the  peels  by  putting  in 
a  jar  of  salt  and  water;  when  there  are  what  you  wish 
to  candy  put  them  on  the  stove  in  cold  water;  boil  up 
well  and  drain  and  put  in  clear  water,  changing  till  the 
bitter  is  out  of  the  peel  and  they  are  tender;  when  tender 
chop  and  weigh;  take  pound  for  pound  of  sugar  and 
orange  peel;  add  a  little  water  to  aissolve  the  sugar;  put 
in  the  peel  and  cook  till  clear;  remove  from  the  syrup 
and  put  on  plates,  with  sugar  and  set  in  warming  closet 
to  dry. 

COCOANUT  CANDY. 

Two  cups  sugar  and  one-half  cup  water ;  boil  till  it 
crisps  in  water;  then  remove  from  range  and  stir  till 
creamy;  add  one  grated  cocoanut  and  turn  in  buttered 
tin;  when  cold  cut  in  squares;  use  this  cream  for  pep- 
permint cream;  flavor  with  essence  of  peppermint. 

PEANUT  CANDY. 
One   cup  nut  meats,  one  cup  sugar  and   melt  the 
sugar  in  a  sauce  pan  stirring  constantly;  when  melted 
stir  in  nut  meats  and  turn  on  a  buttered  tin. 


87 

Candies   and  Confections 


OPERA  CREAMS. 
Two  cups  sugar,  one  cup  cream  and  boil  till  it  makes 
a  soft  ball  when  dropped  in  water ;  flavor  with  vanilla ; 
stir  till  cool,  then  work  on  the  bread  board;  spread  on 
a  plate  and  cut  in  squares. 

CREAM  CANDY. 

Two  pounds  white  sugar  and  two-thirds  cup  water, 
one-third  cup  vinegar,  butter  size  of  an  egg  and  one 
tablespoonful  glycerine;  boil  all  together  without  stir- 
ring twenty  minutes  or  till  it  crisps  in  water;  just  before 
pouring  on  platters  add  one  teaspoonful  crcam-of-tartar 
and  two  teaspoons  vanilla;  when  cool  pull  till  white. 

PRALINES. 

One  and  one-half  cups  light  brown  sugar,  one-half 
cup  milk  and  boil  till  the  syrup  spins  a  thread;  then  add 
one  teaspoon  cinnamon  and  one  cup  hickory  nuts 
chopped;  stir  till  it  creams;  pour  out  in  sheets  and  cut 
in  squares. 

.      KISSES. 

Six  ounces  of  powdered  sugar,  three  ounces  of  but- 
ter; beat  to  a  cream;  add  whites  of  three  eggs  well 
beaten,  soda  size  of  a  pea  dissolved  in  a  little  hot  water, 
flour  to  roll  in  a  thin  sheet;  cut  in  small  cakes. 

EXTRA  GOOD  KISSES. 
Whites  of  eight  eggs  beaten  stiff,  one  pound  pulver- 
ized sugar;  flavor  to  taste  and  beat  the  sugar  in  by  the 
teaspoonful ;  after  adding  the  sugar  beat  one  hour.     The 
kisses  to  be  light  and  crisp  should  bake  thirty  minutes. 


88 

Candies   and   Confections 


BUTTER  SCOTCH. 
Three  quarters  cup  butter,  one  cup  sugar,  one  cup 
molasses,  a  pinch  of  soda ;  boil  without  stirring  till  it 
hardens   in  water;   turn  in   buttered  tins:  when  nearly 
cold  cut  in  squares. 

TAFFY  ROLLS. 

Three  cups  flour  and  three  teaspoonfuls  baking  pow- 
der, one-half  cup  butter  and  milk  or  water  to  make 
dough,  as  for  baking  powder  biscuits;  roll  one  half  inch 
thick  and  on  it  spread  one  cup  butter,  one  cup  creamed 
sugar;  roll  the  sheet  of  dough  and  cut  ofif  in  slices  one- 
half  inch  thick  and  bake  in  a  quick  oven. 

MOLASSES  CANDY. 
One  pint  molasses,  one  cup  sugar,  one  teaspoonful 
vinegar,  small  piece  of  butter;  boil  briskly  thirty  min- 
utes, stirring  all  the  time ;  when  done  cool  on  buttered 
tins ;  when  cool  enough  to  handle  pull  quickly. 

FUDGE. 
Two  cups  sugar  and  one  cup  cream  or  milk,  one- 
fourth  pound  chocolate  unsweetened,  small  piece  of  but- 
ter; when  it  begins  to  boil  stir  constantly;  when  it  hard- 
ens slightly  in  water  take  from  range;  flavor  with  vanilla 
and  stir  till  cool;  turn  on  a  buttered  tin;  when  cold  cut 

in  squares. 

ALMOND  NOUGAT. 

Blanch  and  split  one-half  pound  almonds;  spread 
them  on  a  plate  and  set  in  gentle  oven  to  dry  out  and 
brown;  put  one  pound  pulverized  sugar  in  a  granite  or 
enameled  sauce  pan  and  add  two  tablespoons  water;  stir 
till  the  sugar  is  dissolved;  take  the  almonds  from  the 


89 

Candies   and   Confections 


oven  and  mix  with  the  juice  of  two  lemons;  put  them  a 
few  at  a  time  into  the  sugar  and  let  it  simmer  till  it  is 
a  thick  paste,  stirring  well  all  the  time;  pour  into  but- 
tered pans;  cut  when  nearly  cold.  Ol 

BRANDY  TUTTI  FRUTTI. 

Just  before  strawberry  season  put  one  quart  of 
brandy  and  three  pounds  of  sugar  in  a  three  gallon  jar; 
stir  this  frequently  and  when  strawberries  are  ripe  hull 
three  pounds  and  put  them  in  the  jar,  with  three  pounds 
of  sugar.  Always  add  an  equal  weight  of  fruit  and  sugar. 
Add  each  fruit  in  season.  Stone  the  cherries;  plums 
must  be  cut  in  pieces;  peaches  and  apricots  pared  and 
sliced;  pineapples  are  a  delicious  addition.  This  mix- 
ture must  be  covered  closely  in  a  cool  place  and  stirred 
every  day  until  the  jar  is  full.  Serve  with  ice  cream  and 
blanc  manges. 

MRS.  BRISTOL'S  CONSERVE. 

One   quart  of  pie-plant,  measured  after  cutting   in 

small  pieces;  one  pint  of  currants,  stem  well;  one  pint 

of  red  raspberries;  two  oranges,  grate  the  rind;  cut  the 

oranges  in  pieces;  two  lemons,  cut  in  pieces;  one  pound 

of    raisins,    seeded;    one    pound    of    English    walnuts 

chopped. 

CREAM  TAFFY. 

Take  two  pounds  of  light  brown  sugar;  pour  over 
it  enough  cold  water  to  cover  it  well  before  putting  it 
over  the  fire;  after  it  begins  to  boil  add  a  tablcspoonful 
of  vinegar;  just  before  the  tafify  is  done  put  in  a  lump  of 
butter  the  size  of  a  small  egg;  cook  till  it  will  be  quite 
hard  when  dropped  into  cold  water;  do  not  stir  at  all  or 


90 

Candies   and   Confections 


the  tafty  will  be  sugar  before  pulled;  remove  from  the 
fire  and  put  in  flavoring;  pour  quickly  into  well  buttered 
platters  and  set  in  cool  place;  begin  to  pull  as  soon  as 
it  is  possible  to  take  it  into  the  hands.  The  quicker  it 
is  pulled  the  better  it  will  be.  If  a  flavor  of  chocolate 
is  desired  add  one  tablespoonful  grated  chocolate  in  each 
platter  just  after  it  is  poured  out.  As  the  taffy  is  pulled 
the  chocolate  will  mix  with  it.  Pull  as  long  as  possible, 
till  it  is  quite  hard  and  very  white,  and  cut  in  small 
pieces;  put  aside  for  several  hours.     It  will  cream  nicely. 

22 
BUTTER  SCOTCH. 

Three  tablespoons  molasses,  one  tablespoon  butter, 
one  tablespoon  water,  one  teaspoon  vinegar;  cook  till 
brittle  by  testing  in  cold  water;  this  makes  a  good  syrup 
for  all  kinds  of  nut  meats.  *»- 


^^ 


91 

Desserts 


ANGEL'S  FOOD  DESSERT. 
One  cup  chopped  nuts,  one  cup  dates  (after  seeds  are 
removed),  one  tablespoonful  flour,  one  teaspoonful  bak- 
ing powder,  one  cup  sugar,  two  eggs;  beat  eggs  thor- 
oughly and  add  sugar;  then  flour,  into  which  put  bak- 
ing powder;  then  dates  and  nuts:  bake  fortv  minutes 
in  a  slow  oven.  1 1 

A  DAINTY. 

To  be  served  between  meat  and  salad  as  a  course. 
brown  (square)  crackers  in  the  oven;  then  place  a  piece 
of  cream  cheese  about  an  inch  and  a  half  square  in  the 
middle,  and  place  a  fine  large  strawberry  on  the  top, 
or  any  tart  fruit;  candied  cherries  are  fine;  served  on 
dainty  bread  and  butter  plates  makes  a  very  ornamental 
dish  as  well  as  toothsome.  <>•$ 

CHARLOTTE  RUSSE. 
Beat  one  pint  of  cream;  soak  two  tablespoons  gela- 
tine in  two  tablespoons  cold  water  five  minutes;  dissolve 
in  one  tablespoonful  boiling  water;  add  to  the  cream; 
beat  two  eggs  with  one-half  cup  sugar;  add  it  to  the 
cream  and  beat  well;  flavor  w-ith  vanilla;  turn  into  molds 
lined  with  sponge  cake;  set  on  ice  to  harden. 

CHARLOTTE  RUSSE. 
Make  a  custard  from  one-half  pint  milk,  yolks  of 
four  eggs  and  one-quarter  pound  sugar;  simmer  five 
minutes;  boil  one  ounce  of  gelatine  into  one  pint  water 
till  it  is  reduced  to  one  half  pint;  strain  into  the  custard 
and  set  away  to  cool;  whip  one  quart  of  the  cream  and 
when  the  custard  is  cool  beat  into  the  cream;  flavor  with 
vanilla;  line  molds  with  lady  fingers;  turn  in  the  cream 
and  set  away  to  harden.  *** 


I 


92 

Desserts 

CARAMEL  BLANC  MANGE. 
Put  one  cup  of  sugar  into  a  small  sauce  pan  with  one 
tablespoonful  water;  stir  till  melted;  then  let  it  cook  till 
brown;  boil  one  quart  of  milk  and  add  the  browned 
sugar;  then  stir  in  three  tablespoonfuls  corn  starch  dis- 
solved in  a  little  cold  milk  and  one  beaten  egg.  2o 

BRICK  BLANC  MANGE. 

Take  one  quart  of  milk  and  let  come  to  boiling  point; 
add  four  tablespoons  corn  starch  made  into  thick  paste 
with  milk ;  boil  about  three  minutes,  then  add  one  cup 
sugar  and  the  whites  of  four  eggs  well  beaten;  let  cook 
till  it  drops  from  spoon  like  jelly;  then  divide  into  three 
equal  parts ;  to  one  part,  stir  in  over  fire  two  tablespoons 
chocolate;  to  the  other  add  three  drops  fruit  coloring, 
leaving  the  other  part  white;  flavor  to  taste;  take  square 
mold;  wet  with  cold  water;  spread  chocolate  first  and 
then  pink,  then  white;  serve  with  whipped  cream.      45> 

BLANC  MANGE. 
Dissolve  one  ounce  gelatine  in  one-half  pint  morn- 
ing's milk;  when  thoroughly  dissolved  stir  into  one  quart 
of  thin  sweet  cream  and  flavor  and  sweeten  to  taste ; 
turn  into  a  mold;  set  on  the  ice  to  harden;  serve  with 
sugar  and  cream.  By  thin  cream  I  mean  cream  from 
milk  which  has  stood  but  twelve  hours;  thick  cream  di- 
luted with  milk  will  not  do;  nor  is  it  good  for  ice  cream. 
In  making  ice  cream  never  dilute  thick  cream  with  milk 
unless  you  scald  the  milk  and  add  the  sugar  to  it;  let 
it  cool  before  adding  the  cream. 

CHARLOTTE  RUSSE. 
Half  box  of  gelatine  dissolved  in  one-half  pint  milk; 


93 

Desserts 

add  one  coffee  cup  of  sugar  and  beaten  whites  of  two 
eggs ;  one  quart  of  whipped  cream.  49 

BANANA  BLANC  MANGE. 
Four  or  five  bananas,  one  pint  water,  three-quarters 
cup  sugar,  two  large  tablespoons  corn  starch,  one  lemon 
juice  and  grated  rind;  boil  water,  sugar,  starch,  lemon, 
until  clear;  slice  a  layer  of  bananas  into  a  glass  dish  ;  add 
blanc  mange,  then  bananas  in  alternate  layers,  until  all 
is  used.     Eat  cold  with  sugar  and  cream 

CHOCOLATE  BLANC  MANGE. 
Scald  one  quart  milk  in  a  double  boiler;  when  hot 
stir  in  one  cup  sugar  and  one  half  cake  chocolate,  which 
has  been  grated  fine  and  mixed  to  a  paste  with  cold 
milk  ;  then  stir  in  one  hex  of  Cox  gelatine,  which  has 
been  soaking  in  cold  water  for  two  or  three  minutes; 
flavor  with  vanilla  and  turn  into  molds  to  harden;  serve 
w'ith  cream  and  sugar. 

CURRANT  FLOAT. 
One  quart  milk,  four  eggs  separated,  five  tablespoons 
sugar,  two  teaspoons  vanilla,  one-half  glass  currant  jel- 
ly; scald  milk,  but  do  not  boil;  then  pour  one  cup  of  it 
over  the  yolks  beaten  well,  with  the  sugar;  return  to  the 
rest  of  the  milk  in  the  double  boiler  and  boil  until  it  be- 
gins to  thicken;  do  not  boil  long  enough  to  curdle  the 
eggs;  cool,  flavor  and  pour  into  a  glass  dish;  whip  the 
whites  so  stiff  they  can  be  cut;  sweeten  and  beat  the  jelly 
into  the  whites  a  spoonful  at  a  time;  pile  the  merintjue 
on  the  custard,  and  keep  cold  until  served. 

ALMOND  FLOAT. 
Make  floating  island  and  add  chopped  almonds  to  the 


94 

Desserts 


custard;  and  half  almonds  over  the  top  of  the  meringue; 
the  nuts  must,  of  course,  be  blanched. 

BLANC  MANGE. 
One  quart  milk,  four  tablespoons  corn  starch,  four 
tablespoons  sugar,  one-eighth  teaspoon  salt,  one  tea- 
spoon vanilla  or  flavor  to  taste;  put  milk  to  boil  in  double 
boiler;  add  the  corn  starch  moistened  in  some  of  the 
cold  milk;  season  and  boil  until  it  thickens,  and  the  raw 
starchy  taste  is  gone;  flavor  when  slightly  cooled;  pour 
into  cups  that  have  been  dipped  into  cold  water  and  set 
away  until  hardened;  serve  with  cream  and  sugar. 

PEACH  OR  FRUIT  BLANC  MANGE. 
Make  Blanc  Mange  as  above  except  pour  into  one 
large  mold;  cover  with  halves  of  stewed  peaches;  serve 
with  the  peach  juice  and  a  spoonful  of  whipped  sweet- 
ened cream;  fresh  raspberries,  blackberries,  stewed  apri- 
cots or  any  desired  fruit  may  take  the    place    of    the 

peaches. 

STRAWBERRY  FLOAT. 

Scald  one  quart  milk  in  a  double  boiler ;  rub  one  pint 
berries  through  a  sieve;  beat  the  whites  of  four  eggs 
very  stiff;  stir  in  three  tablespoonfuls  of  the  berry  pulp; 
beat  well;  drop  spoonfuls  of  this  on  the  milk,  keeping 
the  spoonfuls  separated;  cover  and  cook  till  the  float 
seems  firm  to  the  touch;  continue  till  the  berry  pulp 
is  used;  beat  the  yolks  of  the  eggs  with  one-half  cup 
sugar;  add  to  the  hot  milk  and  cook  till  thick;  when  cold 
add  the  remainder  of  the  berries;  pour  in  a  glass  dish 
and  pile  the  whites  over  the  top;  set  on  the  ice  till  serv- 
ing time. 


95 

Desserts 

ORANGE  FLOAT. 
One  quart  of  water,  the  pieces  and  pulp  of  two  lem- 
ons, one  coffee  cup  sugar;  when  boiling  add  to  it  four 
tablespoonfuls  corn  starch,  nnxed  in  water;  when  cool 
pour  over  four  or  five  sliced  oranges;  on  the  top  spread 
the  beaten  whites  of  three  eggs  sweetened  and  a  few 
drops  of  vanilla.  5<> 

VELVET  CREAM. 
Two  tablespoons  gelatine  (large  ones),  one-half  turn- 
bler  of  milk,  one  pint  cream  or  part  milk  may  be  used, 
four  tablespoons  sugar;  flavor  to  taste;  soak  gelatine  in 
milk  until  very  soft;  heat  until  dissolved;  strain  into  the 
cream;  sweeten  and  flavor  and  pour  into  a  mold  to  cool; 
serve  with  whipped  cream,  crushed  fruit  or  strawberry 
pudding  sauce. 

BAKED  PEACH  CUSTARD. 
One  scant  quart  milk,  two  tablespoons  corn  starch, 
one  teaspoon  butter,  three  eggs  (reserve  whites),  one- 
half  cup  powdered  sugar,  six  or  eight  ripe  juicy  peaches, 
three  tablespoons  powdered  sugar;  pare  and  halve 
enough  peaches  to  make  two  or  three  layers  in  a  but- 
tered baking  dish;  pour  over  the  custard  made  of  the 
milk,  heated  in  double  boiler  (reserve  one  half  cup  of 
the  milk  to  moisten  corn  starch),  when  the  milk  boils, 
add  the  corn  starch;  stir  constantly  until  it  thickens;  re- 
move from  fire;  add  butter;  cool  slightly  and  beat  in  the 
yolks  until  light  and  creamy;  add  one-half  cup  sugar; 
bake  twenty  minutes  and  then  spread  with  meringue  and 
brown.  Eat  warm  wilh  a  rich  sauce,  or  cold  with  sweet- 
ened cream. 


96 

Desserts 

STRAWBERRY  CUSTARD. 
Make  a  boiled  custard  with  one  pint  milk,  the  yolks 
of  three  eggs  and  two  tablespoons  sugar;  cook  in  the 
double  boiler  till  creamy;  add  a  pinch  of  salt  and  a  little 
flavoring;  press  one  pint  strawberries  through  a  strain- 
er; add  them  to  a  half  cup  of  sugar;  beat  the  whites  of 
the  eggs  to  a  stiff  froth;  add  two  tablespoons  sugar,  a 
little  at  a  time;  then  add  the  juice  to  the  sugar  and  white 
of  egg,  beating  all  the  time  to  keep  it  stiff ;  this  makes  a 
pretty  pink  float,  which  is  to  be  poured  over  the  top  of 
the  custard. 

CARAMEL  CUSTARDS. 

Melt  one-half  cup  white  sugar  in  a  sauce  pan;  add  the 
juice  of  one  lemon  and  pour  the  caramel  into  small  cups; 
stand  the  cups  in  a  pan  of  boiling  water;  scald  one-half 
pint  of  milk  and  add  to  it  four  well  beaten  eggs  and  four 
tablespoonfuls  sugar;  flavor  with  vanilla;  pour  the  cus- 
tard over  the  caramel  and  bake  til!  custard  is  firm;  then 
turn  at  once  into  the  serving  dishes. 

RHUBARB  JELLY  WITH  WHIPPED  CREAM. 

Wash  the  stalks  well  and  cut  into  small  pieces;  put 
into  a  preserving  kettle  wuth  just  enough  water  to  keep 
from  sticking;  cook  until  soft  and  then  rub  through  a 
sieve;  to  each  {lound  of  rhubarb  allow  a  pound  of  sugar, 
and  to  each  quart  of  pulp  add  two  ounces  of  dissolved 
gelatine;  turn  jelly  into  a  border  mold,  and  set  on  ice 
to  stiffen;  when  firm  turn  out  and  fill  the  center  with 
whipped  cream. 

RHUBARB  TAPIOCA. 

Cook  one-half  pint  tapioca  in  water  until  it  is  clear ; 
cut  the  rhubarb  in  pieces  as  for  pies;  half  fill  a  two  quart 


97 

Desserts 

baking  dish  with  it;  to  the  tapioca  add  one  cup  sugar 
and  the  grated  rind  of  a  lemon;  turn  over  the  rhubarb 
and  bake  till  the  rhubarb  is  tender;  serve  with  cold 
cream. 

PINEAPPLE  BARAVISE. 

Soak  one-half  box  gelatine  in  one-half  cup  cold  wat- 
er; then  dissolve  with  one-half  cup  boiling  water;  then 
add  one  can  of  grated  pineapple  and  piece  of  one  lemon; 
sweeten  to  taste  and  set  on  ice  to  cool;  when  it  thickens 
put  half  of  it  in  a  pan ;  then  a  layer  of  lady  fingers  and 
one  of  English  walnuts,  chopped;  then  the  rest  of  the 
pineapple;  beat  two  cups  cream  and  pour  over  top  and 
set  on  ice  till  ready  to  serve.  You  can  use  fresh  pine- 
apple by  cooking  first.  li> 

CURRANT  BISHOP. 
One  quart  of  currants  strained  through  a  hair  sieve 
and  mix  with  half  a  pound  of  pulverized  sugar  and  a 
quart  of  white  light  wine;  put  on  ice  and  serve   over 
Zwieback  or  small  biscuit. 

ORGEAT. 
One-quarter  pound  sweet  almonds,  eight  or  ten  bit- 
ter almonds,  blanched  in  boiling  water;  mash  with  one- 
fourth  pound  of  sugar,  adding  during  the  process  a  few 
drops  of  cold  water;  put  in  a  china  pot  and  add  gradually 
one  pint  cold  water,  stir  well  and  stand  in  cool  place  for 
two  hours;  strain  through  a  cloth  and  place  on  ice;  when 
ready  to  serve  add  one  quart  of  cold  water  and  one  pony 
of  orange  flower  water. 

PRUNE  SOUFFLE. 
One  pound  prunes  stewed  and  chopped  fine,  one  half 
cup  powdered  sugar,  whites  of  six  eggs,  beat  the  whites 


98 

Desserts 


of  the  eggs  very  stiff  and  stir  in  the  sugar ;  add  the 
prunes  stirring  well  and  turn  into  a  buttered  dish;  and 
bake  twenty  minutes  and  serve  with,  whipped  cream. 

SALTED  ALMONDS. 
To  one  half  cup  of  blanched  almonds  add  one  table- 
spoonful  of  salad  oil;  let  them  stand  one  hour  and  then 
sprinkle  with  one  tablespoonful  salt;  put  almonds  into 
a  moderate  oven  till  they  are  a  delicate  brown;  stir  often. 

DEVILED  ALMONDS. 

Blanch  and  dry  one  half  pound  almonds;  melt  two 
ounces  butter  in  frying  pan;  when  hot  add  almonds  and 
fry  to  a  good  brown;  drain  on  a  sieve;  sprinkle  with 
cayenne  and  salt  over  them,  and  serve  hot. 

ORANGE  CHARLOTTE. 

One  third  box  of  gelatine  (Knox);  one  third  cup  of 
cold  water;  one  cup  of  sugar;  one  third  cup  boiling  wa- 
ter; one  cup  of  orange  juice  and  pulp;  juice  of  one 
lemon  and  whites  of  three  eggs;  line  a  mold  with  lady 
fingers  or  sections  of  oranges;  soak  gelatine  in  cold  wa- 
ter till  soft ;  pour  on  boiling  water  and  add  sugar  and 
lemon  juice;  strain  and  add  orange  juice  with  pulp  and 
rind;  cool  in  ice  water  and  beat  whites  of  eggs  stiff;  and 
when  jelly  begins  to  harden  stir  them  in ;  can  use  cream 
instead  of  eggs;  or  heap  it  on  top.  7 


S^ 


99 

Eggs 

BOILED  EGGS. 

Three  minutes  boils  eggs  soft;  six  minutes  boils  eggs 
so  yolk  is  not  quite  set;  ten  minutes  boils  eggs  hard; 
twenty  or  thirty  minutes  boils  eggs  so  yolks  are  mealy. 
They  are  said  to  be  more  digestible  boiled  as  long  as 
this,  but  the  yolk  is  apt  to  darken.  To  have  eggs  jellied, 
put  them  into  boiling  water  and  then  set  dish  back  on 
range  where  the  water  will  keep  hot  but  not  boil.  In 
ten  minutes  the  eggs  will  be  cooked  through;  the  whites 
will  be  like  a  jelly,  and  not  hard  as  in  boiled  eggs. 

POACHED  EGGS. 
Fill  basin  with  boiling  salted  water,  if  the  bottom  of 
the  basin  is  greased  first,  the  eggs  will  not  stick  to  the 
dish.  Break  each  egg  into  a  saucer,  and  let  slide  care- 
fully into  the  basin;  keep  hot  but  do  not  boil  the  water; 
when  a  film  of  white  comes  over  the  top,  remove  eggs 
to  a  hot  dish;  put  piece  butter  on  each  egg;  sprinkle  with 

pepper. 

SCALLOPED  EGGS. 

Eight  hard  boiled  eggs,  and  one  cup  of  bread 
crumbs;  one  and  one  half  cups  white  sauce;  slice  the 
eggs  in  thin  rings,  cover  the  bottom  of  a  buttered  bak- 
ing dish  with  crumbs,  then  the  eggs  sprinkled  with  salt 
and  pepper,  cover  with  sauce  and  arrange  in  layers,  the 
same  way  until  the  dish  is  nearly  full.  Cover  the  top 
well  with  crumbs,  and  brown  nicely  in  a  moderate  oven. 

CURRIED  EGGS. 
Three  hard  boiled  eggs,  two  ounces  of  butter,  one 
onion  and  one  gill  stock,  one  dessert  spoon  curry  pow- 
der, one  ounce  flour,  one  teaspoonful  of  cream,  one  on- 
ion; fry  in  butter  (an  apple  may  be  added  if  desired)  then 


I 


100 

Eggs 

the  flour  stock  and  curry  powder;  stir  gently  until  flour 
is  cooked;  then  add  the  cream;  cut  the  eggs  in  halves 
and  warm  half  of  the  pieces  in  the  curry;  keep  the  rest 
for  decorating  and  dish  up  prettily  with  curry  in  the 
center,  and  a  wall  of  rice  around  it.  A  sprig  or  two  of 
parsley  and  slices  of  lemon  make  it  look  nice.  10 

SHIRRED  EGGS. 
Separate  the  number  of  eggs  desired,  being  careful  to 
preserve  each  yolk  unbroken  in  part  of  its  shell;  put 
whites  in  a  bowl;  beat  stifif  after  salting  sufficiently.  But- 
ter as  many  gem  pans  or  shirred  egg  dishes  as  there 
were  eggs;  dip  a  large  spoonful  or  more  of  the  stifif 
white  into  each  dish ;  drop  the  yolks  carefully  into  the 
center  and  bake  until  the  white  is  very  lightly  browned.  A 
very  pretty  and  dainty  way  to  serve  eggs. 

CURRIED  EGGS. 
Three   hard  boiled   eggs,   cut   in   lengthwise   strips; 
cover  with  the  following  sauce:  one  cup  milk  and  four 
tablespoons  butter,  two  tablespoons  flour,  one  half  tea- 
spoon curry  powder,  salt  and  pepper  to  taste. 

SCRAMBLED  EGGS  ON  TOAST. 
Put  butter  size  of  large  walnut  in  frying  pan;  when 
it  melts  pour  in  a  large  one  half  cup  of  milk;  break  six 
eggs  into  the  milk;  season  with  salt  and  pepper;  stir 
constantly  until  set  sufficiently  then  dip  quickly  on  small 
slices  of  buttered  toast. 

EGGS  IN  DRAWN  BUTTER. 
Boil  six  or  more  eggs  according  to  size  of  family; 
cut  whites  into  small  pieces,  and  stir  into  just  enough 
drawn  butter  sauce  to  mix  well.     Grate  the  hard  boiled 
yolks  over,  garnish  with  parsley  and  serve. 


101 

Eggs 

BAKED  EGGS. 
Break  a  sufficient  number  of  eggs  to  serve  the  family 
into  a  buttered  shallow  baking  plate;  season  with  salt, 
pepper  and  a  lump  of  butter  on  each  egg;  dip  enough 
rich  cream  on  the  eggs  to  about  half  cover  the  top;  bake 
until  eggs  are  set. 

SCRAMBLED  EGGS  WITH  HAM. 
Cut  very  fine,  cold  boiled  or  fried  ham ;  warm  in  a 
skillet  containing  a  little  ham  dripping;  break  four  or 
five  eggs  into  the  dish;  season  with  salt  and  pepper  and 

stir  until  nearly  set. 

DEVILED  EGGS. 
Boil  hard  as  many  eggs  as  required;  throw  into  cold 
water  for  half  an  hour;  remove  the  shells,  cut  into  halves 
and  remove  the  yolks  without  breaking  the  whites;  rub 
the  yolks  smooth;  add  (for  six  eggs)  a  large  teaspoon  of 
melted  butter  or  olive  oil,  one  tablespoon  of  vinegar, 
salt  and  pepper  to  taste,  and  a  teaspoon  of  made  mus- 
tard, or  one  third  teaspoon  dry  mustard.  Mix  to  a 
smooth  paste;  stuff  the  whites  with  the  mixture;  press 
the  halves  closely  together;  secure  with  a  wooden  tooth- 
pick, and  lay  in  a  bed  of  lettuce  leaves. 

STUFFED  EGGS. 
Prepare  same  as  preceding  recipe  with  the  addition 
of  minced  ham,  tongue,  chicken,  or  other  cold  meat. 
Mustard  may  be  omitted  if  desired,  and  lemon  juice  sub- 
stituted for  the  vinegar.  Minced  sardines  or  grated 
cheese  may  be  used  the  same  as  any  variety  of  meat^ 
parsely  chopped  fine,  cress,  or  any  savory  herb  may  be 
used  for  seasoning.  Any  variety  may  be  made  with  a 
little  practice. 


102 

Eggs 

EGGS  A  'LA  ROBERT. 

Peel  two  medium  sized  onions  and  remove  the  heart; 
cut  the  hearts  into  slices  and  put  them  with  a  tablespoon 
butter  in  a  sauce  pan  over  a  brisk  fire  and  brown  them 
well;  moisten  with  a  cupful  of  lean  brotli;  season  with 
salt  and  pepper;  cook  and  let  the  sauce  reduce  for  about 
ten  minutes;  when  ready  to  serve  cut  eight  hard  boiled 
eggs  in  slices;  mix  them  in  the  preparation  and  let  heat 
together,  without  boiling,  for  two  minutes;  add  tea- 
spoon of  diluted  mustard  and  serve.  43 

PINK  PICKLED  EGGS. 

Shell  hard  boiled  eggs  and  drop  them  into  the  vine- 
gar in  which  beets  have  been  pickled.  Remove  when 
colored  a  delicate  pink.  These  are  a  pretty  change  for 
a  picnic  lunch. 

BREAD  OMELET. 

Four  tablespoons  bread  crumbs  soaked  in  milk,  four 
eggs,  one  tablespoon  melted  butter,  salt  and  pepper; 
soak  bread  soft,  add  beaten  yolks  and  seasoning;  beat  in 
the  whites  and  cook  as  an  ordinary  omelet,  folding  when 
set. 

HAM  OMELET. 

One  half  cup  of  chopped  ham,  four  eggs,  salt  and 
pepper;  beat  eggs  separately;  add  yolks  to  the  minced 
ham;  season;  fold  in  the  whites  and  fry  in  hot  greased 
spider,  folding  over  when  set. 

BAKED  OMELET. 

Four  eggs   beaten   separately,   one  cup   sweet  milk 

and  one  tablespoon  flour,  a  little  salt  and  stir  whites  of 

eggs  in  last;  pour  into  well  buttered  shallow  pan  and 

bake  fifteen  minutes.  4:2 


103 

Eggs 

BREAD  OMELET. 
One  cup  of  warm  milk  and  stir  in  all  the  warm  bread 
the  milk  will  soak  up ;  beat  three  eggs  very  light ;  season 
well  and  stir  in  the  bread  and  cook  as  any  other  omelet. 

STRAWBERRY  OMELET. 
One  cup  of  strawberries,  three  eggs,  two  tablespoons 
milk,  one  and  one-half  tablespoons  sugar  in  berries,  one 
teaspoon  sugar  in  eggs,  two  teaspoons  butter;  melt  but- 
ter in  hot  frying  pan;  separate  eggs;  beat  whites  stiff, 
beat  yolks  with  one  teaspoon  sugar  and  the  milk;  add  to 
whites  and  beat  well;  turn  into  the  hot  butter;  cook 
about  three  minutes  then  put  in  the  oven  to  set.  Pick 
over  and  wash  the  berries,  mash  slightly,  add  one  and 
one  half  tablespoons  of  sugar  and  when  the  omelet  is 
done  pour  part  of  the  berries  over  it,  fold  and  slip  off 
on  a  hot  dish,  pour  the  remainder  of  the  berries  over 
and  serve  immediately.  With  the  addition  of  whipped 
cream  this  makes  a  very  dainty  dessert. 

OMELET. 
Three  tablespoons  flour,  one-half  teaspoon  of  baking 
powder,  one  teaspoon  of  salt;  mix  in  a  dry  bowl,  then 
add  slowly  fifteen  tablespoons  of  rich  sweet  milk,  then 
four  yolks  thoroughly  beaten  and  lastly  four  whites  beat- 
en stiff;  mix  all  and  beat  well;  have  a  spider  hot  and 
put  into  it  a  scant  tablespoon  of  fresh  drippings  (butter 
is  apt  to  burn) ;  when  it  has  browned  a  little,  pour  in  the 
batter,  cover  the  spider  tightly  with  a  basin,  place  on 
moderately  hot  place  on  the  stove,  and  cook  eight  or 
ten  minutes  until  a  straw  comes  out  clean;  then  fold 
and  serve  on  hot  platter.  Do  not  try  to  enlarge  this  rec- 
ipe, make  another  omelet.    Delicious  and  economical. 


104 

Eggs 

POTATO  OMELET. 

A  potato  omelet  is  a  rather  new  combination  of  those 

two  standbys  of  a  housekeeper,  eggs  and  potatoes.  A 
cooking  school  recipe  requires  that  the  potatoes  be  baked 
for  this  omelet,  but  a  housekeeper  who  has  experiment- 
ed says  that  it  is  as  well  to  boil  potatoes  to  the  mealy 
stage  and  press  through  a  sieve  while  hot ;  mi.x  two  po- 
tatoes thus  prepared  with  the  beaten  yolks  of  five  eggs; 
season  with  salt,  pepper  and  a  few  drops  lemon  juice; 
fold  in  the  beaten  whites  of  the  eggs  and  make  the  om- 
elet in  the  usual  way,  adding  a  little  chopped  parsley 
just  before  the  omelet  is  folded  over.  65 

TOMATO  OMELET. 

Two  large  ripe  tomatoes,  four  eggs,  three  table- 
spoons water,  two  teaspoons  butter,  one  quarter  tea- 
spoon salt,  one  quarter  teaspoon  sugar,  one  eighth  tea- 
spoon black  pepper.  Put  butter  to  melt  in  good  sized 
frying  pan ;  pare  the  tomatoes,  cut  each  into  three  thick 
slices,  then  into  quarters,  and  lay  in  the  hot  butter;  add 
salt,  pepper  and  sugar,  and  cook  six  minutes;  shake  the 
pan  or  stir  a  very  little  to  keep  them  from  burning,  but 
keep  the  pieces  unbroken  if  possible.  Separate  the  eggs, 
beat  the  whites  stiff,  beat  yolks  with  a  little  salt  and 
pepper,  add  the  water  and  turn  into  the  whites,  beating 
all  the  time;  turn  the  eggs  into  the  tomatoes,  cook  on  top 
of  the  stove  about  three  minutes  or  until  bottom  is  nice- 
ly browned,  then  set  in  oven  until  it  is  set  and  firm  to  the 
touch;  slip  off  on  a  hot  plate,  but  do  not  fold.  It  may 
be  turned  egg  down  if  desired.  This  is  a  delicious  om- 
elet and  will  be  made  often,  if  once  tried. 


105 

Eggs 

OMELET  SOUFFLE. 

One  teaspoon  of  powdered  sugar,  a  few  drops  of 
lemon  juice,  two  whites  to  one  yolk;  beat  the  yolks  of 
two  eggs  lightly;  add  two  heaping  teaspoons  powdered 
sugar,  one  half  teaspoon  of  lemon  juice;  beat  whites  of 
four  eggs  till  stiff,  then  fold  them  lightly  into  the  yolks; 
drop  it  by  tablespoons  into  a  well  buttered  baking  pan, 
cook  till  well  filled  out,  say  12  minutes,  and  serve  hot. 

COLORING  FOR  EASTER  EGGS. 

A  variety  of  fancy  Easter  eggs  can  be  made  with  one 
package  of  Diamond  Dyes — red,  blue,  yellow  and  violet 
are  pleasing  colors.  The  day  before  coloring  dis- 
solve each  color  separately,  putting  into  bottles,  next 
day;  select  fresh  eggs  and  wash  them  clean;  put  a  few 
into  a  kettle  of  cold  water  letting  them  boil  ten  or  fifteen 
minutes;  cook  but  a  few  at  a  time  as  they  must  be  dipped 
into  the  dye  while  hot,  so  the  coloring  will  dry  imme- 
diately; pour  the  dyes  into  an  old  dish.  To  produce  a 
variety  from  the  four  kinds  of  dyes,  proceed  as  follows: 
dip  one  half  of  egg  into  one  color  and  the  other  half 
into  another;  paste  a  strip  of  paper  one  half  inch  wide 
around  an  egg;  dip  one  end  so  far  as  the  paper  extends 
in  red  dye,  the  other  in  blue  dye;  when  the  paper  is  re- 
moved you  will  have  a  red,  white  and  blue  egg.  You 
can  produce  two  or  three  different  shades  from  one 
color;  for  instance,  dip  an  egg  into  the  yellow  dye,  then 
add  a  little  water  to  the  dye,  which  will  produce  a  light 
orange;  by  adding  a  little  more  water  you  will  have  a 
lemon  shade.  Proceed  in  the  same  manner  with  the 
other  colors;  roll  the  eggs  over  in  the  dye  until  they 
are  evenly  colored.  W* 


106 

Eggs 

EGGS  POACHED  WITH  TOMATO  SAUCE. 

Make  a  sauce  of  one  tablespoon  of  butter,  one  table- 
spoon flour,  one  and  one-half  cups  of  canned  tomatoes; 
rub  through  a  strainer,  a  pinch  of  soda ;  salt,  pepper  and 
sugar  to  taste;  when  sufficiently  cooled  break  and  drop 
into  the  tomatoes  the  required  number  of  eggs;  cook 
till  the  white  is  firm,  basting  the  eggs  often  with  the 
sauce ;  when  done  place  the  eggs  carefully  on  squares  of 
toast  and  pour  sauce  around  them;  serve  immediately. 

EGG  SAUCE. 

Melt  two  tablespoons  butter,  and  one  tablespoon 
flour;  cook  till  light  brown  and  add  gradually  one  cup 
of  milk  and  water  (half  of  each);  cook  till  it  thickens  and 
add  yolks  of  two  eggs  (well  beaten)  with  two  table- 
spoons lemon  juice,  the  yolk  of  one  hard  boiled  egg, 
finely  minced,  a  level  teaspoon  minced  parsley;  season 
with  salt  and  pepper,  letting  it  stand  in  hot  water  until 
thoroughly  heated,  stirring  all  the  time;  beat  well  two 
yolks  of  eggs;  pour  over  one  tablespoon  water  and  set 
aside  in  cool  place,  and  use  the  next  morning  in  making 
muffins;  it  will  be  almost  as  good  as  if  the  whole  egg 
were  used. 

RAW  EGGS. 

Beat  the  w^hite  and  yolk  of  one  fresh  egg,  add  two 
teaspoonfuls  of  sugar,  one  tablespoon  of  lemon  juice ; 
blend  thoroughly;  serve  in  dainty  glasses;  will  often 
tempt  the  most  capricious  appetite. 

SCOTCH  EGGS. 
One  cup  of  cooked  ham  chopped  fine,  six  hard  boiled 
eggs,  cook  one-third  cup  of  stale  bread  crumbs,  one- 
third  cup  of  milk  and  make  smooth  paste,  mix  with  the 


y 


107 

Eggs 

ham  a  quarter  teaspoon  cayenne,  one  raw  egg  and  mix 
well;  break  the  eggs  and  cover  them  with  the  mixture; 
fry  in  hot  fat  two  minutes  and  cut  in  half,  lengthwise; 
arrange  each  half  in  parsley;  the  contrast  between  green, 
red,  white,  and  yellow  makes  a  very  pretty  dish. 

SAVORY  CUSTARD. 

Allow  the  yolks  of  two  eggs  to  one  person  and  beat 
them  thoroughly;  add  two  cups  of  beef  tea;  season  with 
a  dash  of  pepper  and  a  salt  spoon  of  salt ;  bake  in  but- 
tered cups ;  let  stand  in  water  in  oven  till  set. 

POTTED  EGGS. 
Twelve  hard  boiled  eggs  and  two  ounces  of  butter 
(fresh),  anchovy  sauce,  two  teaspoonfuls  of  salt,  one  tea- 
spoon of  white  pepper;  mix  anchovy  sauce  and  yolks  of 
eggs  to  thick  paste;  add  butter,  salt  and  pepper;  mix 
well  and  have  ready  some  small  jars;  chop  whites  of 
eggs  very  fine;  as  the  pots  are  being  filled  with  paste 
strew  in  the  chopped  whites  and  cover  all  with  clarified 
butter;  they  will  not  keep  very  long. 


lOS 

Fish   and   Fish^Sauces 


BAKED  SALMON. 

Take  one  can  or  one  pound  of  salmon  and  turn  into 
a  colander;  pour  water  over  it,  and  after  draining  pick- 
out  all  the  bones  and  skin;  mince  it  and  add  five  table- 
spoons bread  crumbs  that  have  been  browned  and 
rolled,  one  pint  sweet  milk  and  butter  the  size  of  a  small 
egg;  if  cream  is  used  the  butter  may  be  omitted;  salt 
and  pepper  to  taste;  bake  in  fish  dishes  and  serve  with 
lemon  and  wafers;  this  is  a  dainty,  pretty  dish.  20 

CREAMED  SALMON. 

One  pint  can  salmon,  one  pint  of  fine  bread  crumbs, 
one  pint  milk,  two  tablespoons  butter,  two  tablespoons 
corn  starch,  salt  and  white  pepper;  free  bones  from  fish, 
skin  and  liquor;  break  with  a  fine  fork. 

Make  a  white  sauce  by  melting  the  butter,  adding 
milk  and  when  boiling  stir  in  the  cornstarch  moistened 
with  part  of  the  milk;  cook  till  smooth;  butter  a  bak- 
ing dish;  arrange  in  layers,  crumbs  and  fash,  sauce,  etc., 
with  crumbs  on  top;  bake  brown. 

SALMON  IN  A  MOLD. 

One  can  salmon  drained  well  and  free  from  bones, 
four  eggs  well  beaten,  four  tablespoonfuls  butter  melted, 
one-half  cup  bread  crumbs;  chop  the  fish  fine;  rub  in 
the  butter  and  beat  the  eggs  into  the  crumbs,  and  add 
salt,  pepper  and  minced  parsley  for  seasoning;  then  beat 
this  mixture  into  the  salmon,  and  turn  into  a  buttered 
mold  and  steam  one  hour;  serve  with  Hollandaise  sauce. 

SALMON  TURCOT. 
One  cup  milk  and  two  teaspoonfuls  flour,  one  table- 
spoonful  butter;  cook  well  together  and  drain  one  can 


109 

Fish   and  Fish   Sauces 


salmon;  free  from  bones  and  skin;  mix  with  the  sauce; 
add  two  well  beaten  eggs;  bake  thirty  minutes.  67 

SALMON  LOAF. 
Drain  liquor  from  one  can  salmon,  and  reserve  for 
sauce;  mince  the  fish  and  add  four  tablespoons  melted 
butter,  one  cup  bread  crumbs,  salt  and  pepper  and  one 
spoonful  parsley,  three  beaten  eggs;  put  in  a  buttered 
mold  and  set  in  dripping  pan  of  hot  water;  steam  in  the 
oven  one  hour;  set  in  cold  water  a  moment;  turn  on 
platter  and  put  lemon  and  parsley  as  garnish,  and  use  this 
sauce:  boil  and  thicken  with  one  tablespoon  butter  and 
one  of  flour  mixed  to  a  cream;  add  salmon  liquor,  one 
egg  and  a  bit  of  soda,  lemon  juice,  mace  and  cayenne. 

44 
SALMON  TURBOT. 

One  pint  flaked  salmon,  one  cup  milk,  three  table- 
spoons butter,  two  tablespoons  flour,  one  beaten  egg, 
salt  and  pepper;  heat  the  milk;  stir  in  the  butter  which 
has  been  creamed  with  the  flour;  add  salt  and  pepper 
and  pour  over  the  beaten  egg;  place  a  layer  of  fish  and 
then  one  of  sauce,  etc.,  in  baking  dish  until  filled;  fine 
crumbs  on  top;  cover  until  it  begins  to  bubble,  then  un- 
cover and  brown ;  very  pretty  baked  in  individual  shells. 

(>7 
WHITE  FISH  TURBOT. 

Four  pounds  of  boiled  white  fish,  free  from  bones; 
for  dressing,  one-half  pint  milk  and  a  suggestion  of 
onion,  one  tablespoon  thyme,  one-half  cup  Ijuttcr  and 
two  tablespoons  flour;  rub  flour  and  butter  and  cook  a 
few  minutes;  have  one  egg  beaten  with  one  tablespoon- 
ful  of  milk ;  stir  in  the  dressing;  place  alternate  layers  of 
fish,  with  dressing  and  bread  crumbs ;  small  pieces  of  but- 
ter on  top  ;  bake  lightly.  *>8 


I 


110 

Fish  and  Fish  Sauces 


I 


PLANKED  WHITE  FISH. 

When  fish  is  thoroughly  cleaned,  wipe  dry;  skin  side 
down,  on  an  oak  plank;  season  with  salt  and  pepper; 
brush  over  with  lemon  juice  and  butter;  bake  twenty- 
five  minutes  or  according  to  size  of  fish,  by  placing  the 
plank  on  the  bottom  of  the  oven;  serve  on  plank  and 
garnish  with  radishes,  parsley  and  a  border  of  potato 
roses.  68 

BAKED  TROUT  OR  WHITE  FISH. 

Stuf?  fish  with  a  dressing  made  as  for  turkey;  cover 
the  fish  with  a  good  layer  of  flour  and  butter  rubbed  to 
a  paste;  baste  often  and  bake  slowly.  68 

BOILED  FISH. 

Sew  the  fish  tightly  in  a  piece  of  white  cloth  after 

it  is  seasoned;  boil  in  water  with  one  tablespoon  lemon 

juice;  remove  the  cloth  carefully  and  serve  with  white 

or  egg  sauce,  or  drawn  butter.  68 

WHITE  SAUCE. 
Two  tablespoons  butter,  two  tablespoons  flour,  one 
pint  of  milk;  melt  butter;  stir  in  flour  till  smooth;  add 
milk,  stirring  constantly  till  like  cream;  season  with  salt 
and  white  pepper;  one  tablespoon  of  finely  chopped  pars- 
ley may  be  added.  68 

CREAMED  TROUT. 
Wash  and  dry  the  fish  and  lay  in  a  covered  pan,  with 
just  enough  water  to  keep  it  from  burning;  bake  ten 
minutes  to  the  pound;  baste  four  or  five  times  with  but- 
ter and  water;  when  done  take  out  on  hot  platter;  cover 
with  a  cream  sauce  made  of  one  cup  cream,  one  table- 
spoonful  butter,  one  teaspoonful  flour,  add  little  chopped 
parsley,  pepper  and  salt. 


Ill 
Fish  and  Fish   Sauces 


CREAMED  MACKEREL. 
Wash  fish  and  trim  and  soak  in  cold  water  twelve 
hours  or  more;  boil  briskly  for  twenty  minutes;  then  fry 
for  about  six  minutes  in  butter;  remove  to  a  very  hot 
platter;  pour  one  cup  of  thick  cream  into  the  spider; 
stir  in  one  tablespoon  flour,  moistened  in  one-quarter 
cup  of  milk;  boil  up  well  and  pour  over  fish.  <>0 

TO  BROIL  MACKEREL. 

Grease  a  broiler  well ;  place  the  fish  over  a  good  fire; 
brown  on  both  sides;  place  on  platter  and  season  with  a 
little  butter  and  pepper;  or  place  the  fish  in  a  buttered 
dripping  pan,  skin  side  down,  baking  a  nice  brown;  this 
may  be  best  in  the  above  manner  and  add  a  few  spoon- 
fuls of  rich  cream.  <>0 

BROILED  FRESH  MACKEREL. 

When  cleaned  wash  and  wipe  dry;  split  open;  lay  on 
buttered  gridiron  over  a  clear  fire;  sprinkle  with  salt  and 
when  brown  turn  the  other  side  till  quite  brown;  place 
on  hot  dish  with  plenty  melted  butter,  and  one  table- 
spoon cream;  serve  immediately  <>J> 

BOILED  SPANISH  MACKEREL. 

Open  the  fish  down  the  back  and  remove  back  bone; 
dry  the  fish  well  with  a  towel  after  washing  it;  salt  it, 
and  put  on  a  gridiron  over  a  clear  fire,  turning  the  flesh 
side  down  until  it  is  brown,  then  turn  it  over;  serve  with 
melted  butter  and  sliced  lemon.  17 

BAKED  SHAD. 
Wash  and  wipe  the  fish  dry  and  make  a  filling  of 
bread  crumbs  moistened  with  sweet  milk;  season  with 
butter,    salt    and    pepper;    sweet   herbs;    moisten    with 


112 

Fish  and  Fish   Sauces 


beaten  egg;  stuff  the  shad  and  sew  it  up;  place  in  bak- 
ing pan  with  sufficient  water  to  keep  it  from  browning, 
basting  frequently  until  tender  and  well  browned;  place 
it  on  hot  platter;  while  you  boil  the  gravy  add  one  tea- 
spoon catsup,  one  teaspoon  brown  flour  which  has  been 
wet  in  cold  water,  juice  of  lemon,  one  glass  of  sherry  or 
Madeira  will  much  improve  it ;  garnish  with  sliced  lemon 
and  water  cresses ;  serve  with  gravy.  70 

SHAD  ROE. 
Wipe  the  roe  with  a  bit  of  cloth  until  dry;  rub  over 
it  olive  oil  or  melted  butter;  boil  five  minutes  until  well 
browned.  It  should  be  well  cooked  and  of  a  light  brown 
color  when  done ;  it  is  better  to  put  the  roe  in  salted 
water;  the  next  day  boil  it  as  above.  Cut  it  open;  dip 
in  flour  and  fry  in  hot  pork  fat.  70 

FINNAN  HADDIE  BROILED. 
Wash  well;  soak  half  an  hour  in  cold  water;  then  for 
five  minutes  in  very  hot ;  wipe ;  rub  with  butter  and  broil 
for  fifteen  minutes  on  brisk  coals. 

HOLLANDAISE  SAUCE. 
Good  with  Boiled  Fish. 
Beat  one-half  teacup  of  butter  to  a  cream;  add  the 
yolks  of  two  eggs;  juice  of  half  lemon;  salt  and  a  very 
little  cayenne  pepper ;  put  into  vessel  or  a  sauce  pan  boil- 
ing water ;  beat  with  an  egg-beater  until  it  begins  to 
thicken  ;  then  add  a  half  cup  of  boiling  water  beating  con- 
tinually ;  when  of  consistency  of  thick  custard  it  is  done ; 
will  require  five  or  seven  minutes  to  cook,  if  water  boils 
hard. 

FISH  SAUCE. 

Two  yolks  and  one-half  teaspoon  salt,  and  a  tiny  bit 


113 

Fish   and   Fish   Sauces 


of  cayenne,  two  tablespoonfuls  melted  butter  or  olive  oil. 
one  tablespoon  parsley  pounded  to  a  pulp,  one  table- 
spoon lemon  juice  or  vinegar;  beat  yolks  and  add  pars- 
ley and  make  as  mayonnaise. 

BROWN  SAUCE  NO  i. 
One  tablespoon  butter,  one  tablespoon  flour,  one  cup 
stock,  one-half  teaspoon  salt,  dash  of  black  pepper;  melt 
the  butter  and  brown  it  carefully  and  stir  in  the  flour 
till  well  blended;  add  stock  and  stir  continually  till 
smooth;  boil  two  minutes  and  add  salt  and  pepper;  to 
this  sauce  may  be  added  onion  juice,  spices  and  one 
tablespoon  wine,  or  any  made  catsup;  this  is  the  founda- 
tion for  dark  sauces  and  by  varying  the  seasoning  may 
be  made  in  an  infinite  variety. 

S.A.LMON  LOAF. 

One  pound  can  salmon,  four  eggs  and  four  table- 
spoons melted  butter,  one  tablespoon  parsley  cut  fine, 
a  little  cayenne  and  salt,  one  cup  bread  crumbs;  mix 
well  and  steam  for  one  hour  or  more. 

DRESSING  FOR  SALMON  LOAF. 

One  cup  milk,  one  tablespoon  cornstarch,  one  egg 
beaten  light,  two  tablespoons  butter;  scald  milk,  add 
cornstarch,  then  butter  and  egg,  cool  a  few  minutes  and 
strain,  salt  the  liquor  of  salmon  and  add  to  dressing; 
serve  hot.  Ill 

STEAMED  COD  FISH. 

The  best  piece  of  cod  is  the  tail  end;  it  should  be 
taken  from  the  boiler  as  soon  as  it  draws  away 
from  the  bones — from  one  and  one-half  hours  accord- 
ing to  thickness;  remove  skin  and  arrange  it  on  hot  plat- 


114 

Fish  and  Fish   Sauces 


ter;  add  a  few  spoonfuls  sauce;  garnish  with  parsley  and 
cut  lemon. 

CREAMED  COD  ON  TOAST. 

What  remains  may  be  flaked  and  served  on  toast 
with  a  cream  sauce. 

DRAWN  BUTTER. 

One-half  cup  butter,  two  tablespoons  flour,  one  pinch 
salt;  beat  to  a  cream;  pour  over  it  one  pint  boiling  water; 
set  on  stove  and  bring  to  a  boil  point,  but  do  not  boil ; 
serve  immediately. 

COD  FISH  SOUFFLE. 

Make  a  white  sauce  of  one  tablespoon  each  of 
flour  and  butter;  when  bubbling  add  one  cup  milk;  add 
one  and  one-half  cups  codfish  and  when  well  mixed  the 
well  beaten  yolks  of  two  eggs;  when  cold  fold  in  the  well 
beaten  whites  of  the  eggs;  turn  into  a  buttered  dish,  and 
bake  one-half  hour  and  serve  at  once. 

SPICED  FISH. 
One-half  cup  vinegar,  one-half  tablespoon  sugar,  five 
whole  cloves,  five  allspice,  five  pepper  corns;  boil  ten 
minutes  and  pour  over  cold  flaked  fish. 

CREAMED  LOBSTER. 

One  tablespoonful  butter;  melt  and  stir  into  it  one 
tablespoonful  flour,  add  one  pint  milk,  turn  in  one  can 
lobster,  put  in  a  baking  dish;  brown  in  the  oven;  sprin- 
kle the  top  of  the  dish  with  the  crumbs. 

OYSTER  STEW. 
Bring  to  a  boil  one  quart  of  oysters;  add  to  them 
four  tablespoonfuls  of  rolled  crackers;  one  ounce  but- 


I 


115 

Fish   and  Fish   Sauces 


ter;  salt  and  pepper  to  taste  and  a  grating  of  nutmeg; 
boil  two  minutes;  add  one  pint  milk;  when  hot  serve 
at  once. 

ESCALLOPED  OYSTERS. 

Use  stale  bread  crumbed  fine ;  melt  the  butter  and 
mix  with  the  crumbs;  salt  and  pepper  a  very  little;  when 
ready  to  bake  add  a  very  little  baking  powder  to  the 
crumbs;  arrange  in  layers  with  small  lumps  of  butter  on 
the  oysters;  use  part  or  all  of  the  liquor  and  moisten  the 
top  layer  of  crumbs  with  cream;  use  no  other  wetting; 
bake  thirty  minutes. 

ESCALLOPED  OYSTERS. 

One  quart  of  oysters  and  one  cup  of  cracker  crumbs; 
one  pint  sauce,  one-half  cup  chopped  celery. 

For  the  sauce;  melt  one  teaspoon ful  butter  and  stir 
into  it  one  tablespoon  of  flour;  add  one-half  pint  milk 
and  one-half  pint  oyster  liquor;  put  a  layer  of  oysters  in 
the  bottom  of  a  dish;  season  with  salt,  pepper  and  a 
little  of  the  celery;  sprinkle  over  a  little  of  the  crumbs; 
then  pour  over  the  sauce;  continue  in  this  way  till  mate- 
rials are  gone ;  sprinkle  a  thick  layer  of  crumbs  on  the 
top  and  bake  fifteen  minutes. 

ESCALLOPED  OYSTERS. 
Chop  enough  cold  potatoes  to  make  one  pint;  mix 
with  an  equal  quantity  of  cream  sauce;  turn  into  a  bak- 
ing dish  and  cover  the  top  with  a  thick  layer  of  cheese; 
bake  a  golden  brown. 

LITTLE  PIGS  IN  BLANKETS. 
Roll  each  nice  plump  oyster  in  a  very  thin  slice  of 
bacon;  pin  with  a  toothpick;  fry  until  bacon  is  brown; 
serve  on  very  hot  dish. 


116 

Fish  and  Fish  Sauces 


OYSTERS  ROASTED  IN  THE  SHELLS. 
Wash  oysters  several  times  in  cold  water;  lay  on  a 
wire  broiler  over  a  bed  of  hot  coals ;  when  the  shells 
open  remove  the  upper  half  and  serve  in  the  other  half 
of  the  shell;  lay  a  piece  of  butter  on  each  oyster  as  soon 
as  shell  is  removed;  pepper  and  salt  to  taste. 

ROAST  OYSTERS  ON  TOAST. 

Cut  slices  of  bread  round  with  sharp  tin  can  or 
cookey  cutter;  toast  lightly  and  butter;  wash  and  wipe 
some  fine  large  oysters;  spread  as  many  as  possible  on 
each  slice  of  toast;  season  with  salt,  pepper  and  plenty  of 
bits  of  butter;  put  in  hot  oven  till  edges  of  the  oysters 
curl;  serve  at  once. 

OYSTER  SAUCE. 

One  pint  oysters  and  the  liquor,  one  cup  cream,  two 
tablespoons  butter,  one  and  one-half  tablespoons  flour, 
salt  and  pepper;  scald  the  oysters  in  their  own  liquor 
to  curl;  remove  oysters  and  strain  liquor  and  return  liq- 
uor to  the  fire;  adding  the  cream;  when  boiling  stir  in 
the  flour  rubbed  with  the  butter;  stir  till  it  thickens  and 
add  salt  and  pepper  and  the  oysters,  which  may  be  cut 
into  dice,  or  chopped  coarsely;  let  the  sauce  just  come  to 
the  boiling  point  after  adding  the  oysters,  but  do  not 
boil. 


^m" 


117 

Fritters 

RICE  FRITTERS. 
Boil  in  milk  until  it  is  tender  a  quarter  of  a  pound  of 
rice,  and  then  mix  with  it  a  pint  of  milk,  two  eggs,  a  cup 
of  sugar,  a  little  salt  and  cinnamon,  and  as  much  flour 
as  will  make  a  thick  batter;  these  should  be  fried  in  thin 
cakes  and  served  with  powdered  sugar  and  butter. 

FRUIT  FRITTERS. 

Make  a  batter  with  ten  ounces  of  flour,  two  ounces 
of  butter  and  one-half  pint  milk,  and  flavor  and  sweeten 
to  taste;  then  stir  in  the  well  beaten  whites  of  two  eggs; 
any  kind  of  fruit  can  be  dipped  in  this  batter  and  fried 
in  hot  fat;  if  small  fruits  are  used  they  should  be  mixed 
with  the  batter;  vegetables  may  be  used  as  well  as 
fruits  if  desired. 

SPANISH  FRITTERS. 
Cut  stale  bread  into  slices  about  an  inch  thick  and 
round  them  with  a  cutter;  soak  them  in  milk  and  dip 
them  in  egg  which  has  been  well  sweetened  to  suit  the 
palate;  sprinkle  the  slices  with  powdered  cinnamon  be- 
fore frying  in  hot  lard. 

HOMINY  FRITTERS. 

One  and  one-half  cups  of  cold  boiled  iiominy,  one  cup 
of  milk,  one  and  one-half  cups  flour,  one  egg,  one  tea- 
spoonful  salt,  two  teaspoonfuls  baking  powder;  put  the 
hominy  in  the  milk,  and  stir  with  a  fork  to  break  the 
hominy;  then  add  the  flour  in  which  is  the  baking  pow- 
der and  the  salt;  next  add  the  well  beaten  egg  and  fry 

in  deep  fat. 

BANANA  FRITTERS. 

Beat  two  eggs  without  separating,  add  one  cup  of 


lis 

Fritters 

milk,  one-half  teaspoon  salt,  one  tablespoon  melted  but- 
ter, two  cups  flour;  cut  as  many  bananas  as  you  wish  to 
fry  into  eighths;  dip  in  the  batter  and  fry  in  deep  fat.  '71 

APPLE  FRITTERS. 

Beat  one  egg  and  add  one  gill  of  milk  and  a  gill 
flour;  beat  till  smooth;  add  to  this  two  tart  apples,  peeled 
and  chopped  fine;  just  before  baking  add  a  level  tea- 
spoon baking  powder;  fry  in  hot  fat.  71 

ORANGE  FRITTERS. 

Tliree  eggs  and  one  pint  milk,  one  and  one-half  cups 
prepared  flour,  pinch  of  salt;  peel  and  seed  six  oranges; 
separate  into  sections;  dip  each  section  in  the  batter;  fry 
in  hot  fat  and  serve  with  wine  sauce.  71 

ORANGE  FRITTERS. 
Remove  the  peel  from  oranges  and  quarter  them, 
and  make  a  batter  of  two  eggs,  one  tablespoon  olive  oil, 
one  teaspoon  sugar,  one  half  cup  cold  water,  one  cup 
flour,  sufiacient  to  make  a  thin  batter;  cover  the 
oranges  with  powdered  sugar;  dip  in  batter  and  fry  in 
deep  fat.  71 

VEAL  FRITTERS. 

Chop  fine  one  cup  of  cold  cooked  veal,  or  any  other 
roast  meat;  two  cups  of  bread  or  crackercrumbs,  salt 
and  pepper  to  taste,  one  tablespoon  butter  melted,  two 
well  beaten  eggs;  when  thoroughly  mixed  make  into 
small  cakes,  roll  in  cornmeal  or  crumbs,  and  fry;  put 
two  tablespoons  butter  in  frying  pan  and  let  it  brown ; 
then  lay  in  fritters  and  fry  a  delicate  brown. 


119 

Fritters 

BEEF  FRITTERS. 

Chop  cold  roast  beef  fine,  make  a  batter  of  milk,  flour 
and  one  egg,  mix  meat  with  it,  put  a  little  butter  in  fry- 
ing pan,  drop  the  batter  in  one  spoon  at  a  time;  season 
with  salt  and  pepper;  fry  until  brown  on  both  sides. 

CLAM  FRITTERS. 

Chop  fine  twenty-five  fresh  clams,  two  cups  flour, 
soda  size  of  large  pea,  put  in  flour  and  sift  three  times, 
one  cup  of  clam  juice  stirred  into  flour,  adding  chopped 
clams,  dash  of  pepper,  two  eggs,  well  beaten;  whip 
batter  vigorously  till  light ;  melt  two  tablespoons  butter 
in  hot  frying  pan ;  drop  large  spoonful  of  mixture  into 
frying  pan,  taking  care  to  keep  them  separate;  fry  a  rich 
brown  on  both  sides;  serve  at  once. 


:>^ 


120 

Game  and  Poultry 


ROAST  TURKEY. 
Stuff  the  turkey  with  the  bread,  oyster  or  chestnut 
dressing  as  desired,  sew  up  the  openings,  and  place  on 
the  back  in  the  baking  pan  breast  up,  sprinkle  well  with 
salt  and  pepper,  rub  well  with  melted  butter  and  lay  a 
few  thin  slices  of  fat  salt  pork  over  the  fowl ;  baste  often 
and  moderate  the  heat ;  after  the  turkey  begins  to  brown, 
chop  the  giblets  and  put  into  brown  gravy;  if  the  turkey 
is  not  very  young  and  tender,  it  will  be  greatly  improved 
by  steaming  for  an  hour  before  it  is  stuffed;  save  water 
that  drips  from  steaming  to  add  to  the  gravy. 

OYSTER  DRESSING. 
For  a  good  sized  turkey,  add  twenty-five  oysters  to  a 
quart  of  bread  crumbs,  season  with  one  tablespoon  salt, 
one   teaspoon  pepper,   suspicion  of  onion  juice   and   a 
tablespoon  butter. 

ROAST  SPRING  CHICKEN. 

Split  open  the  chicks,  rub  them  with  butter,  and 
then  roll  in  flour  mixed  with  salt  and  pepper;  bake  in  a 
covered  pan  three-quarters  or  one  hour. 

DICED  CHICKEN. 
Cook  chicken  day  before  using,  remove  meat  from 
the  bones,  and  when  it  becomes  cold  cut  in  rather  small 
pieces,  heat  the  gravy  made  from  the  stock,  season  well 
and  put  in  the  meat  till  thoroughly  hot;  an  easy  dish  for 
Sunday  dinner. 

ROAST  CHICKEN. 

Prepare  an  old  fowl,  or  chicken,  or  turkey,  as  for 
roasting,  by  washing  thoroughly,  season  and  fill  with 
dressing;  steam  till  very  tender;  put  in  a  hot  oven  and 


121 

Game  and    Poultry 


brown  one-half  hour,  winding  the  legs  and  wings  with 
old  muslin  cloths  to  keep  from  browning  too  much. 

TO  ESCALLOP  TURKEY  OR  CHICKEN. 
Remove  bone  and  skin  and  cut  as  for  salad,  butter 
a  baking  dish  and  cover  the  bottom  with  crumbs,  with 
milk,  a  layer  of  meat  and,  if  any  dressing  is  left,  a  layer 
of  that;  fill  the  dish  with  alternate  layers;  season  with 
butter,  pepper  and  salt;  moisten  with  gravy  and  brown  in 
the  oven. 

BROWN  FRICASSE  OF  CHICKEN. 

Joint  a  chicken  as  for  frying,  put  two  large  table- 
spoonfuls  lard  in  a  spider;  when  hot  put  in  the  chicken 
and  brown  it  quickly;  then  put  in  kettle,  packing  it  in 
closely;  put  enough  more  lard  in  sjjider  to  make  four 
tablespoonfuls;  brown  and  stir  in  four  tablespoonfuls 
flour;  when  well  blended  add  one  quart  cold  water  ;  when 
the  gravy  has  thickened,  season  and  pour  over  the  chick- 
en; cover  closely  and  simmer  four  hours;  be  careful  to 
remove  the  fat  from  the  gravy  as  it  cooks. 

COLD  TURKEY  FRIED. 
Cut   into   good   sized,   well-shaped  pieces,   dip  each 
piece  into  beaten  egg,  then  fine  crumbs,  and  fry  golden 

brown,  in  hot  fat. 

CHICKEN  FIE. 

Cut  two  young  chickens  in  pieces,  boil  just  until  tender, 
season  them  to  taste  with  pepper  and  salt,  after  they 
have  cooked  about  ten  minutes;  when  done  remove  the 
n\M^t,  thicken  the  gravy  and  add  a  good  piece  of  butter; 
make  a  crust  of  four  cups  of  flour,  four  large  tablespoons 
butter,    four  teaspoons    baking  powder,   one    teaspoon 


I 


122 

Game   and   Poultry 


I 


salt,  milk  or  water  to  make  a  doupfh  as  soft  as  can  be 
easily  rolled,  sift  flour,  salt  and  baking  powder  into  a 
deep  bowl,  mix  in  the  butter  with  the  hands;  rub 
through  the  flower  thoroughly ;  add  the  wetting  to  the 
consistency  of  baking  powder  biscuit;  take  a  part  of  the 
dough  out  on  the  board  and  roll  out  long  strip  to  cover 
the  sides  of  the  pan,  roll  rather  thin;  do  not  lay  a  crust 
on  the  bottom,  stale  bread  slices  may  cover  the  bottom 
of  the  dish,  or  they  may  be  omitted;  place  chicken  in  the 
pan  (a  dripping  pan  is  the  best  for  the  purpose),  pour  on 
the  hot  gravy;  roll  out  the  remainder  of  the  crust  and 
cut  with  biscuit  cutter;  place  these  close  together,  to 
form  the  top  of  the  pie,  and  bake  until  the  crust  is  done. 

CREAMED  TURKEY. 

For  each  pint  of  meat  make  a  sauce  from  one  pint 
milk,  thickened  with  two  tablespoonfuls  flour  with  one 
of  butter,  season  with  salt  and  cayenne,  and  when  the 
sauce  is  thick  stir  in  the  meat;  bake  in  scallop  shells; 
sprinkle  bread  crumbs  over  the  top. 

CHICKEN  CASSEROLE. 

Line  bottom  and  sides  of  a  three  pint  baking  dish 
with  rice  that  has  been  boiled  tender  in  salted  water, 
chop  fine  one  pint  of  cold  chicken,  season  with  salt  and 
pepper  and  any  savory  herb  desired,  or  with  one  table- 
spoonful  of  finely  minced  onion,  add  one  beaten  egg,  a 
cup  of  fine  bread  crumbs,  and  stock  or  gravy  enough  to 
moisten  very  moist;  place  the  cold  meat  in  the  center  of 
the  dish;  dust  over  well  with  crumbs,  and  bake  until 
nicely  browned,  or  steam  for  forty-five  minutes.  72 


123 

Game   and   Poultry 


MOCK  DUCK. 
Cut  a  thick  slice  of  round  steak,  remove  fatty  rim  and 
bone,  rub  the  steak  well  on  both  sides  with  flour  mixed 
with  salt  and  pepper,  prepare  a  bread  dressing  as  for 
turkey  stuffing-,  cover  the  steak  with  a  thick  layer  of 
dressing;  roll  up,  tie  with  string;  boil  slowly  an  hour  and 
a  half  in  a  tightly  covered  kettle,  with  just  enough  water 
so  the  meat  will  roast  down,  the  last  twenty  minutes; 
remove  the  meat  and  take  off  string  carefully;  add  but- 
ter size  of  small  egg  to  gravy ;  thicken  and  pour  over 
meat;  this  can  be  baked,  but  is  dryer  if  so  cooked. 

BREAD  SAUCE  FOR  GAME. 

One  cup  milk,  three  tablespoonfuls  of  fine  white 
bread  crumbs,  small  onion  and  boil  these  together  ten 
minutes;  take  out  the  onion,  season  with  one  tablespoon 
butter,  salt,  white  pepper,  to  taste,  a  suspicion  of  nut- 
meg or  mace;  serve  at  once. 

A  SUBSTITUTE  FOR  MEAT  (MOCK  TURKEY.) 
One  pound  of  bread  or  cracker  crumbs,  one-half 
pound  butter,  one-half  pound  nut  meats,  season  salt  and 
pepper  to  taste,  one  egg,  one  and  one-half  pint  water 
(hot),  put  bread  and  butter  in  chopping  bowl,  pouring 
over  the  water  very  hot;  chop  very  fine;  add  egg  and 
season  and  mix  very  thoroughly;  grease  pudding  pans 
and  scatter  around  some  cracker  crumbs;  put  in  mixture 
and  bake  one  hour;  serve  on  hot  platter  with  brown 
sauce;  cook  together  one  tablespoon  butter  and  one  of 
flour,  and  one  cupful  water;  boil  till  thickened  and  sea- 
son to  taste.  7;t 


124 

Game  and   Poultry 


SMALL  BIRDS  BROILED. 

After  dressing  the  birds,  wipe  dry  and  split  down  the 
backbone,  rub  with  melted  butter,  sprinkle  with  pepper 
but  do  not  salt;  lay  on  hot  broiler  over  a  clear  bed  of 
coals;  turn  three  or  four  times  and  cook  until  both  sides 
are  nicely  browned;  take  up  on  hot  platter  and  sprinkle 
with  salt,  and  pour  over  each  half  one-half  teaspoonful 
of  melted  butter;  lay  two  sprigs  of  cress  on  each  half 
and  serve. 

PRAIRIE  CHICKEN. 

The  flesh  is  dark  but  exceedingly  tender,  the  breast 
is  all  that  is  good  in  serving;  when  roasted,  being  dry, 
should  be  larded. 

BELGIAN  HARK 

Cut  up  the  hare  and  fry  quickly;  put  in  sauce  pan 
water  or  stock  enough  to  boil;  season  with  six  cloves, 
six  allspice,  and  pepper  corn,  one  bay  leaf  and  half  of  one 
lemon,  one-half  cup  vinegar,  and  boil  until  tender;  take 
out  the  meat,  thicken  the  stock  with  flour  and  butter 
mixed;  boil  and  strain  over  the  hare;  serve  with 
croutons  fried  in  butter. 

HOW  TO  COOK  WILD  DUCK. 
Make  a  dressing  of  veal,  mushrooms  and  bread  chop- 
ped fine;  soak  the  bread  in  cold  water  for  a  little  time 
and  mix  with  mushrooms  and  veal ;  season  with  pepper 
and  salt  and  a  little  garlic  to  suit  the  taste;  remove  all 
the  breast  of  the  duck  on  either  side;  spread  the  dress- 
ing on  the  breast  and  roll  it  up  and  tie  it;  place  it  in  a 
pan  with  a  little  butter,  and  salt,  bake  it  till  it  is  nicely 
browned ;  one  half  cup  of  Rhine  wine,  and  let  it  simmer 
two  minutes ;  cover  with  espagnole  sauce ;  cook  slowly 
forty  minutes,  and  serve  hot  with  croutons. 


125 

Game  and   Poultry 


TO  COOK  QUAIL. 

Cut  the  quail  in  half ;  salt,  with  a  little  onion  juice 
to  flavor;  when  nicely  browned  add  one  pint  of  Bur- 
gundy wine;  simmer  ten  minutes;  two  tablespoons  es- 
pagnole;  then  add  eight  large  oysters  and  four  mush- 
rooms; drop  the  oysters  in  so  as  not  to  cook  too  much; 
season  with  salt,  lemon  juice  and  a  dash  of  cayenne,  and 
serve  hot. 


126 

Ices   and   Ice  Creams 


CHOCOLATE  ICE  CREAM. 
Three-fourths  quart  milk,  two  eggs  beaten  together, 
one  and  three-quarters  cups  sugar,  two  scant  table- 
spoons of  flour;  cook  in  double  boiler  from  ten  to  twelve 
minutes;  two  squares  of  baker's  chocolate,  three  table- 
spoons sugar,  four  tablespoons  water;  stir  thoroughly 
and  place  on  fire  till  smooth,  add  one  quart  of  rich  cream, 
one  cup  sherry  wine,  or  three  tablespoons  of  vanilla.   44 

CHOCOLATE  ICE  CREAM. 
Three-fourths  quart  milk,  two  eggs  beaten  together, 
one  and  three-fourths  cups  sugar,  two  scant  tablespoons 
of  flour;  cook  in  double  boiler  from  ten  to  twelve  min- 
utes. 44 
MAPLE  ICE  CREAM. 

Beat  very  light  two  cups  maple  syrup;  heat  quite 
hot,  and  add  the  beaten  yolks  of  eight  eggs ;  then  the 
whites,  and  let  cool;  then  add  one  quart  sweet  cream, 
well  beaten,  and  freeze.  1^8 

ICE  CREAM— WITH  MAPLE  SYRUP. 
Ice  cream  is  delicious  served  with  hot  maple  syrup, 

the  syrup  boiled  to  a  waxy  consistency  and  served  hot. 

63 
CARAMEL  ICE  CREAM. 

Scald   one   pint  milk;   stir   together  one-fourth   cup 

flour,  one  cup  sugar  and  two  eggs,  add  to  the  milk;  melt 

one  cup  sugar  and  stir  into  the  custard;  strain,  and 

when  cold,  stir  into  one  quart  of  cream  which  has  been 

whipped. 

BANANA  CREAM. 

One  quart  sweet  cream,  yolks  of  four  eggs,  one-half 
ounce  gelatine,  one  scant  cup  sugar,  two  teaspoonfuls 


127 

Ices   and  Ice    Creams 


vanilla;  soak  the  gelatine  in  water  enough  to  cover  it 
two  hours;  put  one  pint  of  cream  in  a  double  boiler; 
when  hot  stir  in  the  gelatine;  beat  the  yolks  smooth 
with  the  sugar;  add  to  the  cream  and  gelatine;  beat  till 
it  begins  to  thicken;  then  remove  from  the  fire;  when 
cool  add  the  vanilla  and  stir  the  custard  into  the  remain- 
ing pint  cream,  which  has  been  whipped;  beat  well 
together;  turn  into  molds  and  set  on  the  ice.  74 

CHOCOLATE  BANANA  CREAM. 

One  pint  rich  milk  and  four  tablespoonsfuls  sugar, 
two  squares  baker's  chocolate,  one-half  box  Knox  gela- 
tine, one  pint  cream,  yolks  of  four  eggs,  two  teaspoon- 
fuls  vanilla;  put  the  milk  in  a  double  boiler  and  add  the 
sugar,  and  the  chocolate  which  has  been  broken  into 
small  pieces;  bring  the  milk  to  a  boil,  stirring  frequently 
to  dissolve  the  chocolate;  when  it  is  all  melted,  add  the 
well  beaten  yolks  of  the  eggs  and  the  gelatine  which 
has  been  soaking  for  two  or  three  minutes  in  a  little  cold 
water;  set  this  away  to  get  cool;  when  it  is  nearly  cold 
add  the  cream  which  has  been  whipped;  flavor  with  van- 
illa and  turn  into  molds  to  harden.  74 

SPANISH  CREAM. 

Soak  one-third  box  of  gelatine  in  four  tablespoons 
water  one  hour,  scald  one  pint  milk  in  double  boiler, 
beat  the  yolks  three  eggs  with  four  tablespoons  sugar, 
add  to  the  milk;  stir  in  the  gelatine  and  cook  five  min- 
utes; take  from  the  fire  and  add  the  beaten  whites  of 
three  eggs,  one  teaspoon  vanilla;  turn  into  a  mold  and 
set  on  the  ice  to  harden;  this  should  be  in  three  layers. 

74 


128 

Ices   and   Ice   Creams 


COFFEE  CREAM. 
Soak  two  tablespoonfuls  of  gelatine  in  one-half  cup 
water,  add  two  tablespoonfuls  of  strong  cofifee,  and  one 
gill  of  sugar;  dissolve  in  one-half  cup  water;  stir  in  the 
gelatine  and  when  the  mixture  has  begun  to  harden, 
beat  in  one  cup  of  whipped  cream  and  turn  into  a  mold; 
set  on  ice  to  harden. 

STRAWBERRY  ICE  CREAM. 

Two  quarts  of  berries  and  one  cup  sugar;  mash  the 
berries,  add  sugar,  and  let  them  stand  three  or  four 
hours ;  then  add  two  cups  sugar,  one  pint  each  of  cream, 
and  milk,  and  freeze. 

CARAMEL  ICE  CREAM. 

Melt  three  pints  of  brown  sugar  over  the  fire  in  an 
iron  spider,  stiring  well  to  prevent  burning;  when  melted 
add  gradually  one  quart  of  warm  milk;  this  mixture  will 
curdle;  strain  through  a  fine  strainer,  and  when  cool  add 
two  quarts  cream,  which  has  been  whipped,  and  it  is 
ready  to  freeze. 

IMPERIAL  CREAM. 

One-half  cup  rice,  wash  and  put  to  cook  in  one  quart 
cold  water;  w'hen  it  boils  pour  off  the  water,  turn  the 
rice  into  a  double  boiler,  with  one  generous  pint  milk; 
boil  one  hour;  then  remove  from  fire  and  add  one  cup 
sugar,  four  tablespoons  wine,  one-half  teaspoon  salt  and 
one-half  box  gelatine  W'hich  has  been  soaking  in  one- 
half  cup  cold  water  two  hours;  set  this  mixture  away 
till  cold  and  then  stir  into  it  one  pint  of  whipped  cream, 
measured  before  whipping;  serve  with  Tutti  Frutti  or 
sun-dried  strawberries.  75 


129 

Ices  and  Ice  Creams 


VANILLA  ICE  CREAM. 

One  pint  milk,  one  generous  cup  of  sugar  and  one 
egg,  one  tablespoonful  flour  and  make  a  custard  of 
these  ingredients,  cooking  well;  when  cold  flavor  with 
one  tablespoonful  vanilla ;  stir  the  custard  into  one  quart 
rich  cream,  and  freeze. 

CHOCOLATE  ICE  CREAM. 

Make  a  custard  of  one  quart  milk,  two  eggs  and  one- 
half  cup  baker's  chocolate,  and  one  pound  sugar;  cook 
till  thick,  and  when  cold  add  two  quarts  of  whipped 
cream ;  flavor  with  vanilla  and  freeze.  75 

One  pint  maple  syrup,  warmed  and  mixed  with  one 
cup  hickory  nut  meats,  makes  a  delicious  sauce  to  serve 
with  vanilla  ice  cream. 

RUSSIAN  CREAM. 

One  box  gelatine,  soak  in  enough  water  to  cover  ten 
minutes;  stir  it  into  one  quart  of  hot  milk;  beat  the  yolks 
of  three  eggs  with  one-half  pint  sugar;  stir  into  milk 
and  gelatine;  cook  five  minutes  and  set  away  to  cool; 
then  stir  in  the  beaten  white  of  three  eggs;  flavor  and 
turn  into  a  mold;  serve  with  whipped  cream. 

LEMON  ICE. 
Juice  of  six  lemons  and  one  orange,  one  quart  water 
and   one   pint   sugar;   stir  till    sugar   is   dissolved,   and 
freeze. 

LEMON  ICE. 

For  three  quarts  of  ice  use  nine  lemons,  juice  only, 
one  half  box  gelatine;  soak  in  onc-lialf  pint  cold  water 
for  one  hour;  then  dissolve  in  one  ])int  boiling  water; 
add  the  lemon  juice  and  sugar  to  taste;  then  add  water 


130  _ 

Ices  and   Ice   Creams 


to  make  two  and  one-half  quarts;  add  when  partly  frozen 
the  whites  of  two  eggs. 

ORANGE  ICE. 
Juice  of  six  oranges,  two  lemons  and  one  pint  sugar, 
two  tablespoons  gelatine  softened  in  water,  one  pint  cold 
water,  one  teaspoon  orange  extract;  add  dissolved  gela- 
tine; stir  till  sugar  is  dissolved,  and  freeze. 

ICED  FRUIT. 
Beat  a  pint  of  cream  stiff;  stir  in  any  desired  fruit, 
(peaches  are  excellent),  sweeten  according  to  fruit  used, 
and  freeze  in  a  pail  of  cracked  ice  and  salt;  turn  the  pail 
about  occasionally;  stir  down  from  the  sides  occasional- 
ly as  it  freezes  and  no  freezer  will  be  necessary. 

FROZEN  PINEAPPLE. 
One  quart  can  pineapple,  stir  into  it  one  gill  of  hot 
water,   cool  and   add   three   quarts  of  cold   water,  two 
pounds  sugar,  whites  four  eggs,  freeze;  this  will  make 
six  quarts. 

CURRANT  ICE. 
Make  a  syrup  of  one  quart  of  water  and  one  pint 
sugar;  boil  twenty  minutes;  when  cool  add  one  pint  of 
currant  juice,  and  when  partly  frozen  the  whites  of  two 
eggs. 

APRICOT  ICE. 

One  quart  can  apricots,  one  pint  sugar,  one  quart 
water,  whites  two  eggs,  one  pint  cream,  measured  be- 
fore beating;  boil  the  water  and  sugar  together  twenty 
minutes;  press  the  apricots  through  a  colander;  add  to 
the  syrup  and  put  aside  to  cool;  when  cool  add  the 
whites  of  the  eggs  well  beaten,  and  the  cream  which  has 
been  whipped ;  mix  well  and  freeze. 


131 

Ices  and  Ice  Creams 


PINEAPPLE  ICE. 
One  quart  can  pineapple,  one  pint  water,  one  scant 
pint  sugar,  white  of  one  egg  or  one  tablespoon  gelatine 
dissolved  in  water;  mix  sugar,  water  and  syrup  from 
the  pineapple;  if  the  pineapple  is  in  large  pieces,  chop  it; 
then  add  it  to  the  mixture;  turn  into  the  freezer;  add  the 
egg,  well  beaten,  or  gelatine,  and  freeze. 

CURRANT  AND  RASPBERRY  ICE. 

Press  the  juice  from  one  quart  red  currants;  add  one 
pint  red  raspberries;  boil  one  pint  water  and  one  and  one 
half  pints  sugar  together  five  minutes;  add  to  the  fruit 
juice;  cool  and  freeze. 

ORANGE  SHERBET. 

Four  cups  water,  two  cups  sugar  and  boil  these  to- 
gether five  minutes;  add  two  cups  of  orange  juice,  one- 
half  cup  lemon  juice,  one  teaspoonful  Knox  gelatine, 
which  has  been  dissolved  in  the  lemon  juice;  cool  and 
freeze. 

BANANA  SHERBET. 

Two  cups  water  and  three-quarters  cup  of  sugar 
cooked  together  five  minutes;  add  thinly  shredded 
lemon  peel,  one  quarter  cup  lemon  juice,  one  teaspoonful 
Knox  gelatine,  softened;  strain  this,  and  when  cool,  add 
one  cup  of  sliced  bananas,  and  freeze. 

MILK  SHERBET. 
Three  pints  of  milk  and  two  cups  sugar,  one-half 
pint  cream,  one  teaspoon  gelatine,  juice  of  three  lemons, 
soak  gelatine  in  a  little  milk  for  five  minutes;  scald  the 
milk  and  add  the  soaked  gelatine,  sugar  and  cream; 
strain  into  freezer,  and  when  partly  frozen,  add  the  juice 


132 

Ices  and  Ice  Creams 


of  lemons,  and  sometimes   I  add  the  beaten  white  of 

two  eggs.  52 

PINEAPPLE  PUNCH. 

Boil  two  pounds  sugar,  one  pint  water  till  it  spins  a 
thread;  take  from  the  fire;  add  juice  of  six  lemons,  two 
grated  pineapples;  let  this  stand  over  night;  when  ready 
to  serve  turn  into  a  punch  bowl;  add  a  large  block  of  ice; 
dilute  with  apollinaris  water. 

CURRANT  ICE  PUNCH. 

Two  pounds  of  sugar,  one  quart  of  water,  and  boil 
five  minutes;  skim;  add  juice  of  two  lemons  and  one 
orange;  strain  and  add  one  pint  currant  jelly;  stand  in 
the  ice  box  till  very  cold;  just  before  serving  add  chip- 
ped ice  and  one  quart  apollinaris. 

CIDER  ICE. 
One  quart  cider  and  one  cup  orange  juice,  one  quar- 
ter cup  lemon  juice,  one  and  one-half  cups  of  granulated 
sugar;  mix  all  the  ingredients;  stir  till  the  sugar  is  dis- 
solved; freeze  same  as  any  ice,  very  smooth,  on  account 
of  there  being  no  water. 

ROMAN  PUNCH. 
Tlie  juice  of  five  oranges  and  lemons,  one  and  one- 
half  quarts  sugar,  one  and  one-half  quarts  water;  boil 
together  and  strain;  add  one  wine  glass  of  rum,  two  of 
champagne  and  the  whites  of  three  eggs  beaten  very 
stii?;  then  freeze.  i      70 


S^ 


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INDIAN  MEAL  GRUEL. 
One  quart  boiling  water,  one  tablespoon  flour,  two 
tablespoons  white  corn  meal,  one-half  cup  cold  water, 
one-half  teaspoon  salt;  mix  the  flour,  meal  and  salt  in 
the  cold  water;  add  to  the  boiling  water  and  cook  ten 
or  fifteen  minutes,  stirring  all' the  time;  remove  to  back 
of  range  and  let  cook  half  an  hour  longer,  stirring  it  oc- 
casionally; strain  through  very  fine  sieve  or  cloth;  to 
each  cup  of  the  gruel  add  one-half  cup  of  milk,  one- 
■  fourth  teaspoon  of  butter,  more  salt  if  needed,  and  a  tiny 
bit  of  sugar  if  the  gruel  is  liked  better  sweetened;  a  tea- 
spoon of  whipped  cream  added  to  a  cup  of  gruel  makes 
it  more  tempting;  place  the  cream  on  top  of  the  cup  just 
as  it  is  ready  to  serve.  76 

MUTTON  BROTH. 

One  neck  of  mutton,  one-fourth  cup  pearl  barley, 
one  stalk  celery,  one  onion,  one  sprig  parsley,  one  tea- 
spoon salt;  cover  the  meat  with  cold  water  after  it  is 
washed  and  cut  into  rather  small  pieces;  add  the  washed 
barley;  let  it  come  to  a  boil  slowly;  add  the  vegetables  cut 
small  and  one  teaspoon  salt;  simmer  until  the  meat 
drops  from  the  bones;  let  the  broth  become  cold;  re- 
move every  particle  of  fat;  strain  through  cloth  or  fine 
wire  sieve;  boil,  pour  into  cups  and  put  a  tablesfWDon  of 
whipped  cream  on  each  cup  of  the  hot  broth. 

OATMEAL  GRUEL. 

One  cup  oatmeal,  three  pints  cold  water;  boil  slowly 
three  hours  or  more  until  the  oatmeal  is  creamy;  strain 
through  a  fine  sieve,  rubbing  part  of  the  oatmeal 
through;  do  not  try  to  rub  too  much  or  the  gruel  will 


I 


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I 


be  too  thick;  this  can  be  set  in  the  ice  box  and  re-heated 
as  needed,  but  it  should  be  strained  from  the  dish  in 
which  it  is  prepared  into  cups,  as  the  jelly  is  apt  to  re- 
main in  little  particles  in  the  milk';  for  each  cup  of  the 
prepared  gruel  add  one-half  cup  milk,  one-fourth  tea- 
spoon butter,  salt  to  taste;  one  teaspoon  of  sugar  is 
considered  an  addition  by  some. 

BARLEY  GRUEL. 
Barley  gruel  is  made  same  as  above,  substituting 
washed  barley  for  the  oatmeal. 

CRUST  COFFEE. 
Dry  stale  slices  of  bread  in  the  oven  until  it  is  as  brown 
as  the  cofTee  berry,  but  do  not  scorch  it;  pour  boiling 
water  over  the  bread  and  set  on  back  of  stove  for  a  few 
minutes,  where  it  will  keep  very  hot  but  not  boil;  pour 
off  the  liquid  carefully  and  serve  with  cream  and  sugar. 

TOAST  WATER. 
Toast  brown  bread  without  burning  it  and  put  into 
cold  water;  it  will  be  ready  for  use  in  one  hour;  if  pre- 
ferred sweet  add  loaf  sugar  to  taste.  20 

BEEF  TEA. 
Two  pounds  lean  beef,  one  and  one-half  quarts  cold 
water;  chop  the  beef  fine,  pour  on  the  water,  let  stand 
one  hour,  then  set  back  on  the  range  and  let  come  to  a 
boil  slowly;  simmer  one  hour;  strain  through  cheese 
cloth;  season  to  taste;  serve  very  hot. 

TO  CLARIFY  BEEF  TEA. 
Add  one-half  white  of  egg  slightly  beaten  to  one  pint 
of  cold  beef  tea;  let  it  come  to  a  boil  and  strain  through 
cheese  cloth. 


135 

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WINE  JELLY. 
One  ounce  gelatine,  one  and  one-half  quarts  water, 
one  and  one-half  pounds  sugar,  three  lemons,  two  tum- 
blers sherry  wine,  one  wine  glass  brandy,  one-fourth  tea- 
spoon essence  cinnamon;  soak  the  gelatine  in  the  water 
till  thoroughly  disolved ;  add  the  sugar  and  the  lemons 
cut  in  thin  slices,  the  wine,  brandy  and  cinnamon;  let  it 
come  just  to  boil;  strain  into  molds  and  set  on  ice  to 
harden. 

OATMEAL  GRUEL. 

Mix  one  large  tablespoon  oatmeal  with  three  table- 
spoons cold  water,  for  a  thin  gruel,  and  have  ready  one 
pint  boiling  water  with  a  little  salt;  pour  this  by  degrees 
over  the  oatmeal,  and  let  boil  ten  minutes,  stirring  all 
of  the  time.  -« 

UNFERMENTED  GRAPE  JUICE. 
Cover  Concord  grapes  with  cold  water  (after  remov- 
ing from  the  stems  and  washing  thoroughly  in  a  colan- 
der), then  boil  until  tender;  press  the  juice  through  a 
wire  sieve  and  add  to  it  one  cup  of  sugar  to  every 
three  quarts  of  fruit  juice;  place  over  the  fire;  let  just 
come  to  a  boil,  and  bottle  hot;  do  not  let  grapes  boil  too 
long  the  first  time,  nor  any  more  than  boil  up  the  last 
time,  or  the  flavor  will  be  impaired;  serve  with  cracked 
ice;  for  invalids,  dilute  one-half. 

EGG  NOG. 
Beat  six  eggs,  yolks  and  whites  separately,  mix  the 
yolks  with  one  gill  of  sugar;  beat  well  and  then  add  one 
quart  rich  milk,  and  a  grating  nutmeg;  next  add  half  pint 
of  the  best  whiskey,  and  lastly  whip  in  the  white  of  the 
eggs;  it  is  well  to  beat  this  with  a  Dover  beater. 


I 


136 

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I 


BEEF  TEA. 
Cut  a  pound  of  lean,  fresh,  juicy  beef  into  small,  thin 
slices,  and  sprinkle  with  a  very  little  salt;  put  meat  in  a 
wide  mouthed  glass  or  stone  jar,  closely  corked,  and  set 
in  a  kettle  of  water,  which  must  be  brought  to  the  boil 
and  kept  boiling,  the  jar  remaining  in  for  an  hour  or 
more;  then  take  out  of  the  jar  and  steam  the  essence  of 
the  beef  tea  in  a  bowl;  chicken  tea  may  be  made  in  the 
same  manner.  20 

RAW  BEEF  SANDWICH. 
Spread  between  slices  of  bread  cut  thin,  raw  beef 
scraped,  seasoned  with  pepper  and  salt;  place  the  double 
slices  on  a  toaster  and  hold  over  the  coals,  or  in  a  gas 
oven,  till  heated  through;  considered  excellent  and  nutri- 
tious for  convalescents. 

CHICKEN  CUSTARD. 
To  one-half  pint  of  cream  add  one-half  pint  of  strain- 
ed chicken  stock;  heat  in  a  double  boiler;  when  hot  add 
the  well  beaten  yolks  of  two  eggs;  cook  to  the  consist- 
ency of  soft  custard;  season  with  salt  and  turn  into  cups, 
and  serve  cold.  34 

CHICKEN  BROTH. 

Heat  one  pint  of  chicken  stock  boiling  hot;  beat  two 
eggs  and  yolks  well;  add  to  boiling  mixture  and  cook 
three  minutes ;  flavor  with  sherry  and  serve  hot.  34 

LEMON  TELLY. 
One  teaspoon   of  granulated  gelatine;  soak  in   two 
tablespoons  cold  water,  and  add  four  tablespoonfuls  boil- 
ing water,  two  tablespoons  sugar  and  juice  of  one-half 

lemon;  turn  into  a  mold  and  set  in  ice  water  to  harden. 

34 


137 

Invalid    Cooking 


FRIZZLED  EGGS. 
Put  piece  of  butter  the  size  of  a  small  nut  in  a  cup 
with  pinch  salt,  little  white  pepper,  break  in  two  eggs 
without  stirring;  cook  in  a  pan  of  boiling  water  until 
the  whites  are  set;  serve  immediately. 

CHICKEN  JELLY. 
Pound  one-half  raw  chicken,  bones  and  meat  to- 
gether with  a  wooden  potato  masher,  or  mallet;  heat 
slowly  in  three  pints  cold  water;  cover  and  cook  until 
meat  is  in  shreds  and  water  reduced  one-half ;  strain 
through  a  hair  sieve  and  season  with  pepper  and  salt; 
then  let  it  simmer  about  five  minutes;  when  cold  skim; 
keep  on  ice,  and  serve  with  wafers;  very  nourishing  for 
the  convalescent. 

MEAT  JELLY. 

Meat  jelly  can  be  made  easily;  one  quart  clear  meat 
stock — it  should  be  strong;  heat  and  stir  into  it  one- 
fourth  package  gelatine,  dissolved  in  cold  water;  bring 
to  a  boil;  add  one-half  gill  vinegar,  one-half  gill  sherry 
wine  and  strain  through  flannel  jelly  bag;  pour  into  a 
mold.  77 

APPLE  DAINTY. 

Wipe,  quarter,  pare  and  core  apples ;  to  each  pint 
allowr  one-third  of  a  cup  full  of  sugar,  one-third  cupful 
cold  water,  a  speck  of  cloves;  put  into  an  earthen  dish; 
cover  tightly  and  bake  slowly  eight  hours;  when  candied 
and  deep  red  in  color  pile  lightly  on  a  dish,  and  pour 
over  a  boiled  custard,  made  with  yolks  three  eggs,  two 
tablcspoonfuls  sugar,  one-half  tcaspoonful  vanilla,  and 
one  pint  of  scalded  milk;  pile  lightly  over  this  the  three 
whites,  beaten  with  one  tablespoon  powdered  suga;.77 


138 

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BAKED  CUSTARD. 
Many  cooks  believe  that  the  baked  custard  must  be 
served  in  the  baking  dish  or  cup,  and  they  never  attempt 
to  unmold  it;  this  can  be  done  easily  if  the  mold  is  but- 
tered before  the  custard  is  poured  in;  if  the  molds  are 
small  the  usual  proportion  of  eggs  is  sufficient,  but  if 
large,  is  well  to  add  one  more  egg  to  a  quart  of  milk; 
scald  one  pint  of  milk  and  pour  over  three  beaten  eggs, 
beaten  with  one-quarter  cup  of  sugar,  one-quarter  level 
teaspoon  salt,  and  one-half  teaspoon  flavoring;  strain  in- 
to buttered  mold  holding  one  and  one-half  pints;  set  in 
a  pan  of  hot  water  in  a  moderate  oven  and  bake  slowly 
until  firm ;  then  unmold  onto  a  dish  for  serving. 

FLOATING  ISLAND. 

One  pint  hot  water,  one-half  teacup  sugar  in  water, 
two  tablespoons  cornstarch;  cook  these  thoroughly  to- 
gether and  then  while  warm  add  white  of  one  egg,  well 
beaten,  and  juice  of  one  lemon,  and  stir  all  together  till 
very  light,  or  put  in  cups  to  mold;  for  the  custard,  take 
three  teaspoons  cornstarch  and  add  this  to  the  hot  milk 
and  boil,  and  flavor  to  taste;  when  ready  to  serve  pour 
the  custard  over  the  moulds  taken  from  the  cups;  it  is 
nice  to  put  whipped  cream  on  top  just  before  taking  to 
the  table;  this  is  a  nice  and  palatable  dish  for  invalids. 

lOl 
CUSTARD  CREAM. 

Three  pints  milk  and  three  eggs,  one  large  table- 
spoon flour,  one  cup  sugar  heaping,  one  pint  whipped 
cream  as  it  is  poured  into  the  freezer;  heat  milk  in  a 
double  boiler;  beat  the  flour  smooth  with  a  little  cold 
milk,  and  add  the  eggs  and  beat  all  together;  stir  into 


139 

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the  hot  milk  just  before  it  boils;  stir  till  smooth;  remove 
from  fire  and  add  the  sugar;  cool  and  add  the  flavoring 
desired,  and  lastly  the  whipped  cream. 

BOILED  CUSTARD. 
In  order  to  make  a  success  you  should  have  a  double 
boiler;  stir  the  custard  slowly  while  it  is  cooking;  one 
pint  milk  heated  to  scalding  point;  when  the  water  boils 
in  the  boiler  underneath,  beat  the  yolks  of  three  eggs 
with  one-half  cup  sugar,  till  light;  then  pour  in  the  hot 
milk  slowly,  beating  constantly  until  the  desired  quan- 
tity; season  with  vanilla  and  remove  from  fire;  pour  into 
dish  to  cool  and  then  place  in  refrigerator.  7S 

CHICKEN  BROTH. 

Remove  the  fat  and  skin  from  a  chicken  and  cut  in 

small  pieces;  boil  in  one  and  one-half  quarts  salted  water 

forty  minutes ;  pour  ofif  the  liquor  and  let  cool  to  remove 

any  particle  of  fat;  reheat  and  serve.  78 


&^ 


140 

Jellies 

FRUIT  JELLY. 
Two-thirds  box  gelatine;  soak  one  hour  in  one  pint 
cold  water;  dissolve  in  one  cup  boiling  water;  add  two 
cups  sugar  and  three  lemons,  one  can  pineapple,  one- 
quarter  pound  candied  cherries,  six  oranges  cut  in  small 
pieces,  six  bananas  cut  in  dice;  turn  into  a  mold  and  set 
in  cold  place. 

COFFEE  JELLY. 

One  half  box  of  Knox  gelatine,  soaked  in  one-half 
pint  scant  water  ten  minutes;  add  three  cups  strong  hot 
coffee,  one-half  pint  sugar,  and  the  juice  of  one  lemon; 
let  it  come  to  a  boil ;  strain  into  a  mold ;  serve  with  plain 
or  whipped  cream. 

TOMATO  JELLY. 
Strain  one  pint  tomatoes;  soak  one-third  box  gelatine 
in  cold  water  enough  to  cover  it,  for  forty-five  minutes; 
add  to  the  tomato;  put  over  the  fire  and  bring  to  boiling 
point;  stir  in  while  cooking  one  teaspoon  salt  and  a  dash 
red  pepper,  a  teaspoonful  of  Tarragon  vinegar  and  a 
tablespoonful  of  onion  juice;  strain  into  individual 
molds;  set  on  the  ice  to  harden;  set  on  lettuce  leaves 
with  a  mayonnaise  dressing.  79 

FIG  JELLY  FOR  CAKE. 
One-quarter  pound  figs  chopped  fine,  seven  table- 
spoonsfuls  sugar,  one-half  cup  water;  boil  till  it  jellies; 
then  stir  in  one  tablespoon  of  lemon  juice. 

LEMON  JELLY  WITH  CHERRIES. 

Soak  one-half  box  gelatine  in  one-half  pint  cold 
water  one  hour,  and  add  one  pint  boiling  water,  one 
cup  of  sugar  and  the  juice  of  three  lemons;  when  it 


141 

Jellies 

begins  to  harden  turn  into  a  mold  to  the  depth  of  one 
inch;  add  a  layer  of  sweet  cherries,  pitted  carefully;  when 
this  is  hard  turn  in  more  jelly  and  then  another  layer  of 
cherries;  continue  till  the  mold  is  full;  set  the  gelatine 
in  a  warm  place,  to  keep  partially  melted  when  using; 
when  the  jelly  is  "set"  serve  with  cream  and  sugar. 

RHUBARB  JELLY. 

Make  a  syrup  of  one-half  pint  sugar  and  one  gill 
water;  to  this  add  one  pound  rhubarb  cut  in  small 
pieces;  soak  one  large  tablespoon  gelatine  (Knox  pre- 
ferred), in  one  gill  of  cold  water;  when  the  rhubarb  is 
tender  add  the  gelatine;  stir  well  and  turn  into  molds 
and  set  on  the  ice  to  harden ;  serve  with  cream. 

CRAB  APPLE  JELLY. 
To  one  and  one-half  pounds  of  fruit  add  one  pint 
water;  boil  till  the  fruit  is  broken;  strain  and  measure; 
to  each  pint  of  juice  allow  ten  ounces  of  sugar;  boil  the 
juice  twenty  minutes  before  adding  ihe  sugar,  and  from 
twelve  to  fifteen  afterwards. 

CURRANT  JAM. 

Five  pounds  curants,  five  pounds  granulated  sugar, 
five  oranges,  seeded  and  chopped;  cook  twenty  min- 
utes. 

GRAPE  AND  APPLE  JAM. 

Two  thirds  grapes  and  one-third  apples;  boil  grapes 

first  and  put  through  sieve,  and   mix  with  apples  and 

sugar  to  taste.  •^** 

RASPBERRY  JAM. 

Three-quarters  of  a  pound  of  sugar  to  every  pound 
of  fruit;  put  the  fruit  over  the  fire,  alone  or  with  the  ad- 


I 


I 


142 

Jellies 

dition  of  one  pint  of  currant  juice  to  every  four  pounds 
of  fruit;  boil  thirty  minutes,  mashing  and  stirring  well; 
add  sugar  and  cook  fifteen  minutes  longer. 

PARSLEY  BUTTER. 
One  tablespoonful  of  butter  creamed;  then  add  one 
teaspoonful  of  chopped  parsley,  one  teaspoonful  of  lemon 
juice,  one  teaspoonful  of  salt  and  a  dash  of  pepper; 
serve  on  boiled  fish. 

LEMON  BUTTER. 
One  pound  pulverized  sugar,  whites  six  eggs,  yolks 
of  two,  three  lemons,  including  grated  rind  and  juice; 
cook  twenty  minutes  over  slow  fire,  stirring  constantly. 

50 
APPLE  BUTTER. 

Three  gallons  of  sweet  cider  boiled  down  half;  pare 
and  stew  three  bushels  of  apples ;  while  the  cider  is  hot 
put  in  the  cooked  apples,  stirring  till  smooth;  then  add 
twelve  pounds  sugar  and  boil  till  thick;  then  add  cayenne 
and  cloves  to  taste. 

MAITRE  D'  HOTEL  BUTTER. 
One  and  one-half  tablespoons  butter  cold,  one  table- 
spoon parsley  chopped  to  a  powder,  one  tablespoon 
lemon  juice,  a  little  salt  and  pepper;  rub  together  in  a 
bowl  until  perfectly  smooth,  adding  the  lemon  juice 
slowly  the  last  thing;  spread  over  the  fish  before  serving 
and  set  the  platter  in  the  mouth  of  the  oven  just  a  mom- 
ent before  sending  to  the  table. 

FRUIT  GELATINE. 
Dissolve  one-quarter  box  of  Knox  gelatine  in  a  very 
little  water;  stir  into  one  pint  of  any  rich  creamed  or 


143 

Jellies 

preserved  fruit;  turn  into  a  mold  and  set  away  to  harden; 
cherries  and  pineapples  are  delicious  this  way ;  strawber- 
ries preserved  with  the  juice  of  a  lemon,  are  also  good; 
with  strawberry  or  cherry  sauce  use  some  of  the  pink 
gelatine,  which  comes  in  each  package  of  Knox  gelatine; 
serve  this  dessert  with  whipped  cream. 

CANNED  PINEAPPLE. 

Cut  fruit  in  pieces  and  cut  in  a  meat  chopper;  allow 
one-half  pound  of  sugar  to  each  pound  of  fruit ;  sprinkle 
sugar  on  the  fruit  and  let  stand  two  hours;  then  cook 
as  any  other  canned  fruit;  bottle  while  hot. 

APPLE  MERINGUE. 

Put  a  deep  layer  of  apple  sauce  in  a  pudding  dish; 

sprinkle  a  very  thin  layer  of  crumbs  over  this;  continue 

this  till  the  dish  is  full ;  cover  with  a  meringue;  brown  in 

the  oven;  serve  cold;  have  the  apple  sauce  well  seasoned. 

APPLE  SAUCE. 

Cook  tart  apples  very  tender  and  rub  through  a 
sieve,  and  beat  in  sugar  to  taste,  making  the  sauce 
light  with  air;  serve  hot;  if  the  apple  sauce  is  to  be 
served  cold,  it  can  be  made  to  keep  its  form,  like  jelly, 
by  adding  one  and  one-half  tablespoons  gelatine  soaked 
soft,  to  each  pint  of  hot  sauce;  then  season  and  rub 
through  a  sieve  into  the  desired  molds;  this  makes  a 
pretty  garnish  for  meats. 

CRANBERRY  SAUCE. 
Three  cups  cranberries  and  two  cups  sugar,  one  cup 
water;  cook  till  berries  are  soft;  rub  through  a  coarse 
wire  sieve;  this  makes  a  rich  sauce  that  will  form  a  jelly 


144 

Jellies 

when  cold;  if  it  is  to  be  used  warm,  add  a  little  more 
water  till  of  the  desired  consistency. 

CRANBERRY  SAUCE. 

One  quart  cranberries,  one  pint  water,  two  cups 
sugar;  cook  the  cranberries  in  the  water  in  a  covered 
kettle  on  the  hot  part  of  the  stove  for  five  minutes,  or 
until  they  begin  to  burst;  then  sprinkle  with  sugar  and 
draw  back  on  the  stove,  where  they  will  keep  hot  but 
not  boil;  uncover  and  cook  fifteen  minutes  longer;  do 
not  stir  once  while  cooking,  as  each  berry  should  be 
separate  in  the  juice;  turn  out  into  the  dish  from  which 
they  are  to  be  served. 

TO  STEW  CRANBERRIES. 
Mash  and  drain  the  berries ;  to  each  quart  take  three- 
fourths  of  a  pint  of  sugar  and  one  gill  of  water;  put  on 
the  stove  in  a  porcelain  stew  pan;  cover  closely  and  let 
come  very  gradually  to  a  boil;  stir  often  and  let  them 
boil  ten  minutes,  and  rub  through  a  colander  to  remove 
the  skins. 


\m^ 


145 

Luncheons 


TO  WARM  COLD  MEL\T. 
Chop  the  meat  fine  and  season  to  taste;  moisten 
slightly  with  stock,  and  stir  in  one  or  two  beaten  eggs; 
butter  a  plain  mold,  line  it  with  mashed  potatoes  or 
boiled  rice;  put  in  the  meat;  cover  with  rice  or  potato, 
and  steam  thirty  minutes;  turn  out  on  a  hot  platter  and 
serve  with  a  brown  sauce. 

SALMON  FOR  LUNCHEON. 
Drain  the  contents  of  one  can  of  salmon;  remove  all 
bones  and  skin;  flake  with  a  fork;  mince  a  small  onion, 
brown  it  with  one  tablespoonful  of  salad  oil;  mix  one 
teaspoonful  of  curry  powder  with  one  tablespoonfuf 
flour;  add  to  the  oil;  stir  well;  then  add  three-quarters  of 
a  pint  of  water;  season  with  salt;  add  the  fish;  stir  till 
very  hot;  just  before  serving  add  the  juice  of  one-half 
lemon. 

A  LUNCH  DISH. 

One  half  cup  rice,  one  cup  mushrooms,  three  table- 
spoons butter,  one-half  cup  of  stock;  if  fresh  mushrooms 
are  used  boil  ten  minutes ;  drain  and  chop;  boil  the  rice; 
add  mushrooms,  butter  and  stock,  stirring  well;  season 
with  paprica  and  salt;  bake  in  a  large  dish  or  in  indivi- 
dual scalloped  dishes;  sprinkle  a  thick  layer  of  grated 
cheese  over  it  and  set  it  in  the  oven  until  it  browns.    ^^ 

CRE.\MED  SWEET  BREADS. 
Parboil  and  blanch  two  sweet  breads  and  cut  into 
dice,  rejecting  all  bits  of  skin  and  cartilage;  make  a 
cream  sauce  by  mixing  one  tablespoon  each  butter  and 
flour;  when  they  bubble  add  one  cup  milk;  lay  sweet 
breads  in  this  for  five  minutes;  season  with  salt,  pepper, 
mace  and  juice  of  half  a  lemon.  **^ 


I 


146 

Luncheons 


I 


CREAM  CHICKENS. 
Boil  four  chickens  till  tender;  remove  the  skin  and 
cut  as  for  salad;  boil  four  sweet  breads  and  chop  fine; 
mix  sweet  breads  and  chickens;  add  three  cans  of  mush- 
rooms, chopped  rather  coarsely;  put  a  layer  of  this  in  a 
baking  dish  ;  then  a  layer  of  the  following  sauce ;  sprinkle 
crumbs  on  the  top  and  bake  twenty  minutes. 

CREAM  DRESSING. 
One  and  one-half  pints  of  cream,  three  tablespoons 
flour,  four  tablespoons  butter,  grating  of  nutmeg,  one 
small  onion,  cayenne  to  taste,  little  salt;  melt  the  butter; 
stir  in  the  flour,  cooking  well;  add  the  cream  and 
seasoning;  cook  till  thick. 

CHICKEN  TERRAPIN. 

Cut  a  boiled  chicken  into  small  pieces,  removing  all 
skin ;  put  into  a  skillet  w'ith  one-half  pint  of  cream,  one- 
quarter  pound  butter,  mixed  with  one  tablespoon  flour; 
season  with  salt  and  red  pepper;  have  ready  three  hard- 
boiled  eggs  chopped  fine;  when  the  chicken  comes  to  a 
boil  stir  in  one  large  glass  sherry  wine,  and  the  eggs; 
serve  hot  in  patty  shells  or  on  toast.  7 

MACARONI  WITH  OYSTERS. 
Boil  one-half  pound  of  macaroni  until  done;  pour 
cold  water  over  it  through  the  colander  until  it  is  cooled; 
then  lay  alternate  layers  of  macaroni  and  oysters  in  the 
baking  dish  with  little  lumps  of  butter  and  salt  and 
pepper;  over  the  whole  pour  an  egg  beaten  up  and 
enough  oyster  liquor  to  moisten  thoroughly;  spread  a 
layer  of  bread  crumbs  and  small  bits  of  butter  on  top, 
and  set  in  oven  to  bake. 


147 

Luncheons 


CHICKEN  MUFFINS. 
Chop  cold  chicken  and  season  with  salt  and  pepper; 
to  one  pint  meat  add  one-half  cup  mushrooms,  cut  in 
half;  mix  well  and  stir  into  one  and  one-half  pints  cream 
sauce;  make  a  batter  of  one-half  cup  butter,  one  cup 
boiling  water,  and  while  boiling  beat  in  one  cup  flour 
and  then  cool;  when  cold  stir  in  one  unbeaten  egg,  beat 
well  and  then  add  another,  and  continue  till  you  have 
used  four;  fill  your  pans  one-half  full  and  bake  three- 
quarters  of  an  hour;  while  hot  cut  from  the  top  of  each 
piece  the  size  of  a  fifty  cent  piece;  fill  the  puff  with  the 
chicken  mixture  and  replace  the  cover;  serve  at  once;  be 
sure  that  the  mixture  is  hot. 

VEAL  SCALLOP  WITH   CREAM  SAUCE. 

Three  pounds  of  veal  steak  cut  in  pieces  of  uniform 
size;  season  well  with  salt  and  pepper;  melt  two  table- 
spoons butter  in  a  chafing  dish;  put  in  the  veal  and  cook 
ten  minutes;  remove  to  hot  platter,  laying  them  in  a 
circle;  make  a  sauce  from  one  tablespoonful  of  butter, 
and  one  tablespoonful  flour,  well  blended;  add  one-half 
pint  of  white  stock  or  one-half  pint  rich  cream;  cool 
slowly  ten  minutes;  beat  the  yolks  of  two  eggs  with  two 
tablespoons  cream  and  one  of  butter;  add  this  to  the 
sauce;  when  hot  turn  over  the  veal  and  serve.  <*1 

LUNCHEON  OR  SUPPER  DISH. 
Boil  one-half  cup  rice;  when  done  season  with  a  piece 
of  butter  size  of  a  walnut,  salt  and  a  dash  of  cayenne; 
mix  lightly  with  one  cup  chopped  ham;  pile  in  a  pyra- 
mid on  a  platter;  have  hot  one  pint  tomato  sauce;  turn 
around  the  rice  and  ham  and  serve  at  once;  if  the  ham  is 
at  all  fat  omit  the  butter. 


148 

Luncheons 


SWEET  BREADS. 
Four  medium  sized  parboiled  sweet  breads,  firm  and 
cold;  fry  in  tablespoonful  butter,  two  tablespoons  onion 
(minced),  four  cloves,  a  bit  of  mace,  a  bit  of  bay  leaf, 
four  bruised  pepper  corns;  when  onion  is  brown  add  a 
pint  of  good  stock:  boil  until  reduced  to  one-half;  add 
one-half  can  mushrooms  after  straining,  if  desired,  four 
sliced  truffles;  thicken  with  flour;  add  one  tablespoon 
mushroom  catsup,  a  gill  of  port;  lay  in  the  sweet  breads 
and  simmer  a  few  minutes.  44 

ESCALLOPED  FISH. 

Three  pounds  of  fish,  one  pint  of  milk,  one-half 
onion,  one  sprig  thyme,  or  one  salt  spoon  of  powdered 
thyme,  two  tablespoons  flour;  two  tablespoons  butter, 
one-half  teaspoon  salt,  one-half  salt  spoon  pepper,  yolk 
of  one  egg;  put  milk  to  heat  in  a  double  boiler,  the 
onion  and  thyme  in  a  bit  of  cheesecloth;  put  in  the  milk 
and  let  all  boil  for  five  minutes ;  stir  the  flour  smooth 
with  a  little  cold  water ;  remove  seasoning  and  then  add 
flour  to  the  milk;  cook  five  minutes  longer;  remove 
from  the  range  and  add  butter,  salt,  pepper  and  yolk 
of  egg;  flake  the  fish  fine. 

SCALLOPED  OYSTERS. 

One  quart  of  oysters,  one-half  pint  of  cracker  meal, 
one  gill  of  butter;  butter  a  baking  dish;  put  in  a  layer  of 
oysters;  sprinkle  with  salt  and  pepper;  then  a  layer  of 
crumbs  and  bits  of  butter;  continue  until  oysters  and 
crumbs  are  gone ;  have  crumbs  for  the  top  layer ;  pour 
one  gill  of  oyster  liquor  on  the  top  and  bake  thirty 
minutes  in  a  hot  oven. 


149 

Luncheons 


CODFISH  CASSAROLE. 
Line  baking  dish  with  a  wall  of  mashed  potatoes; 
pick  up  and  freshen  the  fish ;  make  drawn  butter  or  white 
sauce;  pour  over  the  fish;  fill  the  center  of  the  dish  with 
this;  sprinkle  crumbs  on  top  and  bake  twenty  minutes 
or  until  the  potato  is  browned. 

COD  FISH  A  LA  MODE. 

One  pint  of  codfish  picked  up  fine;  one  quart  of 
mashed  potatoes,  four  beaten  eggs  and  one-half  pint  but- 
ter; one  teaspoon  white  pepper,  three-cjuarters  pint  milk, 
bake  in  a  pudding  dish  thirty  minutes. 

FISH  PATTIES. 
Use  any  nice  cold  fish  free  from  bone  and  skin;  add 
thick  cream  seasoned  with  salt,  pepper  and  a  little  melted 
butter,  or  moisten  with  any  of  the  white  sauces  used  in 
preparing  fish  dishes;  bake  in  patty  shells. 

CRAB  CREOLE. 
Eight  large  tomatoes  (or  one  can),  some  parsley  and 
one  onion  cooked  together  for  one  hour;  strain  and  mix 
one  tablespoonful  butter  with  two  of  browned  flour,  and 
add  the  tomato  and  also  one  green  pepper  chopped  fine ; 
one  half  pint  cream;  salt  to  taste;  two  crabs  picked  fine. 

7 
SWEETBREAD  AND  MUSHROOM  PIE. 

Take  a  couple  of  sweetbreads,  parboil  in  salt  and  wa- 
ter until  tender;  one  can  fresh  mushrooms,  without  the 
liquor;  a  cup  of  sweet  cream,  a  little  butter  and  pepper 
and  salt;  the  sweetbreads  must  be  chopped  a  little;  line 
a  dish  with  puff  paste  and  bake  with  the  filling  and  serve 
hot.  103 


150 

Luncheons 


CHICKEN  TAMALES. 

Mix  together  one  cup  of  cold  minced  chicken,  one 
green  pepper  chopped  fine,  one  half  tomato  chopped; 
season  with  salt  and  pepper  and  Tabasco  sauce;  bind 
with  melted  butter  and  the  yolk  of  one  egg;  form  in  balls 
and  bake  in  the  oven. 

SAVORY  LIVER. 

Slice  one  pound  calf's  liver,  and  lay  in  salt  and  water 
half  an  hour,  then  cut  in  small  pieces  and  put  in  double 
boiler  with  one  cup  cold  water,  a  sliced  onion  and  a  tea- 
spoonful  parsley  and  summer  savory;  cook  steadily  one 
and  one  half  hours;  take  out  the  meat  and  stir  in  to  the 
gravy  one  tablespoon  browned  flour  with  one  of  butter, 
one  teaspoon  each  of  Worcestershire  sauce  and  lemon 
juice,  two  tablespoons  sherry  wine,  and  salt  and  pepper 
to  taste;  cook  five  minutes,  then  add  liver  and  serve. 

SALMON  TOAST. 
Make  a  white  sauce  from  one  tablespoon  of  butter 
melted  and  stirred  with  one  tablespoon  flour;  when  well 
cooked  add  one  pint  cold  milk,  stir  well;  when  thick 
season  with  salt  and  pepper  and  a  dash  of  onion  juice; 
have  a  can  of  salmon  drained  and  free  from  bones;  stir 
into  the  sauce  when  hot;  turn  over  slices  of  toast  which 
have  been  slightly  moistened,  and  serve  at  once. 

TOMATO  TOAST. 
One  half  can  tomatoes,  one  third  cup  water,  one  half 
teaspoon  salt,  one-half  teaspoon  butter,  two  teaspoons 
sugar,  sprinkling  of  pepper;  boil  together  eight  minutes 
and  dip  over  slices  of  buttered  toast. 


151 

Luncheons 


SPINACH  CROQUETTES. 
Half  a  peck  of  cold  boiled  spinach  drained  and  chop- 
ped fine;  mix  it  with  two  tablespoons  butter,  one  table- 
spoon parsley,  one  teaspoonful  sugar,  the  grated  rind  of 
one  lemon;  salt  and  pepper  to  taste;  heat  the  mixture 
with  one  half  cup  milk;  when  cool  make  into  croquettes ; 
dip  in  eggs  and  flour,  and  fry  as  other  croquettes.       **2 

SWEET  POTATO  CROQUETTES. 
Four  large  sweet  potatoes  boiled,  peel  and  mash  while 
hot;  add  teaspoonful  each  of  sugar  and  salt,  a  salt  spoon 
of  pepper  and  a  tablespoon  butter;  mix  well;  form  into 
croquettes,  roll  in  eggs,  crumbs  and  fry. 

POTATO  CROQUETTES. 

Boil  one  quart  of  potatoes  in  well  salted  water  twen- 
ty-five minutes  and  then  drain  and  dry  in  a  hot  oven  for 
ten  minutes;  press  through  a  vegetable  press  and  add 
three  tablespoonfuls  butter,  yolks  of  three  eggs  and  one 
half  pint  grated  cheese,  one  teaspoon  salt  and  one  half 
teaspoon  pepper;  work  well  together  and  then  add  well 
beaten  whites  of  two  eggs,  make  up  in  small  croquettes, 
dip  in  beaten  egg  and  then  roll  in  crumbs;  handle  lightly 
as  possible  and  fry  in  deep  fat;  serve  immediately.        **2 

CAKE  CROQUETTES. 

Crumb  enough  stale  cake  to  make  one  pint;  cover 
with  one  half  pint  milk,  and  let  stand  twenty  minutes; 
cook  till  thick  and  then  add  the  yolks  of  two  eggs  and 
a  teaspoonful  vanilla;  when  cold  form  into  croquettes; 
roll  in  eggs  and  crumbs;  fry  in  hot  fat  and  serve  with 
a  wine  sauce.    They  make  an  excellent  dessert. 


152 

Luncheons 


CHICKEN  CROQUETTES. 
Three  cups  chopped  chicken,  one  cup  boiled  rice,  two 
eggs,  salt  and  pepper  to  taste,  rind  of  one  lemon  (grat- 
ed), one  tablespoonful  chopped  parsley,  roll  in  eggs  and 
crumbs  and  fry  in  hot  fat. 

VEAL  OR  BEEF  CROQUETTES. 
Two  pounds  of  cooked  meat  chopped  fine;  season 
with  salt,  pepper,  parsley  and  onion;  melt  one  tablespoon 
butter,  and  stir  in  one  tablespoon  {\out  ;  when  bubbling 
add  one  cup  of  water  or  white  stock;  mix  well  and  then 
add  two  well  beaten  eggs;  add  the  meat  and  stir  till  well 
mixed;  set  aside  to  cool;  when  cool  shape;  roll  in  beaten 
egg  and  then  in  crumbs  and  fry  in  deep  fat. 

SALMON  CROQUETTES. 
One  pound  of  cooked  salmon,  makes  about  one  and 
one-half  pints  when  chopped,  one  cup  cream  and  two 
tablespoonfuls  butter,  one  tablespoon  flour,  two  eggs 
and  one  pint  of  crumbs,  cracker  or  bread;  pepper  and 
salt;  put  salmon  and  cream  on  to  cook;  thicken  with 
flour  and  butter;  season  and  boil  one  minute;  stir  in  one 
well  beaten  egg;  when  cold  make  into  croquettes;  dip 
in  beaten  egg;  roll  in  crumbs  and  fry.  7 

VICK  PARK  CHEESE  CROQUETTES. 
Mix  thoroughly  one  and  one  half  cups  grated  cheese 
or  the  same  of  cottage  cheese  with  one  quarter  teaspoon 
of  salt,  and  a  pinch  of  cayenne;  add  the  well  beaten 
whites  of  three  eggs;  set  on  the  ice  until  very  cold;  then 
shape  in  small  balls ;  roll  in  crumbs,  and  fry  in  deep  lard. 

FISH  CROQUETTES. 
Use  any  cold  fish  except  mackerel,  free  from  skin  and 


153 

Luncheons 


bones,  and  pick  up  fine;  add  dressing  to  moisten  and 
sufficient  bread  crumbs  so  the  mixture  can  be  formecl 
into  croquettes  with  the  hands;  make  the  croquettes 
round,  cylinder  or  cone  shaped,  but  do  not  make  them 
too  large;  dip  in  beaten  egg,  roll  in  fine  crumbs  and  fry- 
in  hot  fat;  drain  on  brown  paper  or  blotting  paper  for 
a  few  moments  to  absorb  the  fat;  garnish  with  cress. 

For  the  sauce  use  one  pint  of  milk,  three  tablespoons 
flour,  two  tablespoons  butter,  one  egg,  salt  and  pepper; 
heat  milk  and  butter,  add  the  flour,  moistened  in  a  little 
of  the  cold  milk;  when  it  boils  stir  in  the  seasoning  and 
the  beaten  egg;  cook  a  moment  until  about  like  custard, 
but  do  not  cook  long  enough  to  curdle  the  egg. 

SALMON  CROQUETTES. 
Drain  and  mash  the  salmon,  put  a  pint  of  milk  over 
the  fire  in  a  double  boiler ;  when  it  is  hot  thicken  with 
one  tablespoon  butter,  stirred  with  two  of  flour;  take 
from  the  fire  and  stir  in  the  yolks  of  two  eggs;  season 
the  salmon  with  a  teaspoon  salt,  a  tablespoon  chopped 
parsley,  a  teaspoon  onion  juice,  a  grating  of  nutmeg, 
a  dash  of  cayenne;  mix  fish  and  white  sauce;  when  cool 
form  in  croquettes;  dip  in  beaten  egg;  roll  in  crumbs; 
fry  in  deep  fat. 

CHEESE  STRAWS. 

Two  ounces  of  flour,  four  ounces  of  grated  cheese, 
two  yolks  of  eggs,  a  dash  of  salt  and  cayenne  pepper; 
mix  the  flour  with  salt  and  pepper  and  cheese  together 
and  moisten  with  the  yolks  of  eggs;  work  all  into  a 
smooth  paste;  roll  out  on  a  board  and  cut  into  thin  strips 
five  inches  long,  one  eight  inch  wide;  place  in  pan  and 
bake  till  a  rich  brown;  serve  in  bundles  of  five  tied  with 
baby  ribbon,  or  dish  in  form  of  log  cabin.  67 


154 

Luncheons 


CHEESE  STRAWS. 
One  half  pound  of  grated  cheese,  two  tablespoons 
flour,  yolks  of  two  eggs ;  season  with  cayenne  pepper  and 
add  salt;  mix  thoroughly  and  roll  thin;  cut  in  strips  and 
bake;  take  great  care  they  do  not  burn. 

CHEESE  BALLS. 

Take  a  small  cream  or  Neufchatel  cheese,  mix  into  it 
a  heaping  teaspoon  chopped  chives,  one  teaspoonful 
Worcestershire  sauce;  mix  well  and  boil  in  balls  the  size 
of  an  English  walnut,  and  then  serve  each  ball  on  a  leaf 
of  lettuce;  if  the  mixture  is  too  dry  add  a  little  vinegar; 
these  balls  are  very  good  with  any  salad,  and  served  with 
cheese, 

SALMON  CROQUETTES. 

One  can  salmon  and  one  well  beaten  egg,  one  pint  of 
cracker  crumbs;  mix  well,  then  mold  into  small  cones 
or  balls ;  roll  in  egg  then  cracker  crumbs  and  fry  in  but- 
ter. 49 
CHEESE  CRACKERS. 

Butter  crackers  lightly,  sprinkle  with  cheese  and  a 
dash  of  cayenne;  put  in  the  oven  to  brown;  serve  with 
salads  or  tomato  soup. 

CHEESE  CROQUETTES. 

Beat  the  whites  of  three  eggs  very  stiff,  add  one  cup 

of  grated  cheese,  a  pinch  of  cayenne,  and  a  teaspoon  salt; 

mix  well  and  set  in  a  cold  place  till  stiff;  then  form  in 

balls  and  fry  in  deep  fat.  83 

SCALLOPED  CHEESE. 
One  cup  of  bread  crumbs  soaked  in  milk,  two  well 
beaten  eggs,  one  tablespoon  butter,  one-half  pound  grat- 


I 


155 

Luncheons 

ed  cheese;  mix  well;  season  with' salt  and  cayenne.  Bake 
in  a  large  dish  or  if  something  more  elaborate  is  wanted 
use  individual  baking  shells;  sprinkle  crumbs  on  the  top 
before  baking.  83 

CARROT  CROQUETTES. 
Boil  four  large  carrots,  drain  and  mash;  make  a  white 
sauce  from  one  tablespoonful  butter,  two  tablespoons 
flour,  and  one  cup  milk;  season  with  salt  and  cayenne; 
mix  with  the  carrots  and  when  cold  shape;  roll  in  eggs 
and  crumbs  and  fry  in  hot  fat. 

BROILED  SWEETBREADS. 

Wash  thoroughly,  parboil  and  split  them  open;  sea- 
son with  salt  and  pepper;  baste  with  melted  butter;  broil 
five  minutes  over  a  clear  fire;  serve  on  hot  platter  with 
melted  butter. 

SCHOOL  LUNCHES. 

Most  often  these  lunches  are  made  of  cold  scraps  or 
left-overs  carelessly  thrown  into  box  or  basket,  accom- 
panied with  an  injudicious  mixture  of  cake  and  pickles 
and  pastry.  Some  suitable  substitue  should  be  selected 
— peas,  beans,  are  excellent,  nuts  and  some  prepared  nut 
foods  are  good  and  generally  liked — if  cake  is  used  it 
should  be  of  the  plainest  kind  and  a  small  quantity,  as 
sweets  produce  headache  and  indigestion.  An  excess  of 
food  is  a  mistake,  as  it  tempts  one  to  overeat.  However, 
the  appetites  vary  and  the  mother  should  be  the  best 
judge. 

Sandwiches  are  almost  indispensable — whole  wheat, 
graham  or  brown  breads  are  best — should  be  thin  and 
evenly  cut  and  crust  cut  away  and  not  over  twenty-four 
hours  old.     They  may  be  made  of  any  desired  meats, 


156 

Luncheons 


nuts,  salads,  etc.,  from  recipes  given  in  this  book,  to  suit 
the  taste  of  the  one  whose  appetite  is  to  be  considered. 
A  small  glass  jar  of  salted  almonds  or  peanuts  are  very 
appetizing  and  nourishing. 

Cup  custards  and  plain  fruit  jellies  and  sal- 
ads —  small  jelly  glasses  are  excellent  to  hold 
such  foods  —  celery  sprinkled  with  salt  and  rolled 
in  waxed  paper  is  excellent.  Fruit  should  nev- 
er be  omitted  if  obtainable,  such  as  apples,  pears, 
peaches  and  oranges,  and  bananas  in  their  season. 
Lunches  should  always  be  as  carefully  and  daintily  pre- 
pared as  the  table — a  clean  napkin,  knife  and  fork  and 
spoon  if  required — if  children  are  too  young  to  care  for 
these  articles,  the  Japanese  paper  napkin  makes  a  good 
and  cheap  substitute.  Waxed  paper  should  always  be 
used  for  wrapping  all  foods  which  need  to  kept  moist. 
Always  include  a  small  glass  or  china  cup,  to  avoid 
drinking  from  the  public  ones  in  use. 

A  PINK  LUNCHEON. 

For  a  pink  luncheon  use  a  white  cloth  with  bands  of 
pink  satin  covered  with  white  lace  forming  a  huge  square 
(shallow)  in  the  center,  at  each  corner  of  this  put  a  glass 
lamp  with  a  pink  shade;  in  the  center  put  a  low  bowl 
of  pink  carnations  and  ferns.  At  each  end  of  the  table 
put  another  glass  lamp,  each  with  a  pink  shade;  have  the 
candies  pmk  and  place  a  loose  bouquet  of  flowers  at  each 
cover.  Serve  caviar  on  toast  as  an  appetizer,  after  this 
oysters  with  brown  bread  and  butter,  celery  and  olives; 
then  fish  patties  with  cucumber  salad  and  potato  souffle. 
After  this  a  grape  punch  served  in  small  glass  cups, 
made  from  Malaga  grapes  cut  in  half,  soaked  in  sweet- 


157 

Luncheons 


ened  water  and  maraschino  and  put  ice  on  the  frappe. 
After  tliis  boiled  chicken  with  peas  and  sweet  potatoes 
cooked  southern  fashion  and  candied  in  brown  sugar  and 
water,  then  a  salad  of  grape  fruit  served  with  French 
dressing,  then  ices  in  the  shape  of  pink  hearts,  with 
small  cakes  frosted  in  pink  and  pink  candies;  then  the 
coffee  served  with  cognac  and  sugar. 

CHEESE  MUFF. 

Beat  two  eggs  and  add  to  them  a  pint  of  hot  milk ; 
put  into  the  bottom  of  pudding  dish  four  slices  of  stale 
bread,  grate  over  them  a  quarter  of  a  pound  of  cheese 
and  over  the  whole  pour  the  hot  milk  and  eggs.  Bake 
twenty  minutes  and  serve  hot.  lt>«i 

HAMBURGH  STEAK. 
Chop  steak  cjuite  fine,  one  tablespoon  flour,  two  eggs, 
one  onion,  fried  separately;  mix  together  and  roll  into 
balls;  fry  in  pan.  4^J 

COFFEE  PUDDING. 

One  cup  of  brown  sugar,  one  cup  of  lard,  two  cups 
molasses,  four  eggs,  two  teaspoons  soda  dissolved  in 
one  full  cup  of  hot  coffee,  one  tcaspoonful  each  cinnamon 
and  cloves,  five  cups  flour,  pinch  salt.  Steam  two  and 
one  half  hours.    One  pound  raisins.  4.*J 

STRAWBERRY  SHORTCAKE. 

Beat  two  eggs,  add  one  fourth  cup  sugar,  one  cup 

milk,  two  teaspoons  baking  powder  in  two  cups  flour, 

one  half  cuj)  melted  butter  the  last  thing.     Bake  in  two 

cake  tins  and  put  together  with  berries  in  the  usual  way. 

11 


158 

Luncheons 


COCOANUT  KISSES. 
One  pound  of  powdered  sugar,  one-half  pound  grat- 
ed cocoanut,  whites  of  five  eggs;  whip  the  eggs  very  stifT, 
then  gradually  add  sugar  beating  all  the  while;  drop  on 
buttered  paper.    Bake  in  a  moderate  oven.  43 

CANAPES. 

Canapes  are  tiny  appetizers  served  before  the  first 
course  at  dinner  or  luncheon,  frequently  taking  the  place 
of  clams  or  oysters  (raw).  They  are  small  slices  of  bread 
— oval,  round  or  oblong — either  fried  in  hot  fat  to  a  crisp 
brown,  sauted  in  butter,  plain  toasted  or  dipped  in  melt- 
ed butter,  and  lightly  browned  in  the  oven.  Afterward 
they  are  spread  thinly  with  some  appetizing  savory  or 
relish  daintily  garnished  and  served  on  a  small  plate. 
Among  the  appetizers  which  may  be  spread  on  the  toast 
are  butters  strongly  flavored  with  anchovy,  caviar, 
cheese,  sardine,  lobster,  tomato,  crab,  oyster,  or  sweet- 
bread. The  seasoning  which  accompanies  these  foods  is 
very  high,  consisting  of  cayenne,  horse  radish,  olives, 
capers,  lemon  juice,  mustard  pickles,  pepper  grass  and 
mayonnaise. 

SWISS  MERINGUE. 

Soak  some  pieces  of  stale  sponge  cake  in  sherry 
wine,  place  in  saucers,  pour  around  it  some  boiled  cus- 
tard, heap  a  teaspoonful  of  whites  of  eggs  on  top.       43 

CURRANT  PIE. 

One  cup  currants  and  one  cup  sugar,  yolks  of  two 

eggs,  one  tablespoon  flour,  two  tablespoons  water;  beat 

eggs  and  bake  in  open  crust.    Use  white  of  egg  for  the 

frosting.  3® 


159 

Meats   and   Meat   Sauces 


BAKED  LIVER. 
Line  a  baking  dish  with  thin  strips  of  bacon,  and  fill 
with  liver  cut  fine  and  season  witli  pepper  and  salt ; 
moisten  with  stock  and  bake  thirty  minutes.  The  liver 
should  be  soaked  in  salt  water  for  fifteen  minutes  before 
using. 

CALF'S  LIVER  AND  BACON. 

Cut  the  liver  thinly  and  evenly  with  a  sharp  knife, 
pour  boiling  water  over  and  let  stand  a  few  minutes  to 
parboil  on  back  of  range;  remove  from  water  and  dry. 
Fry  thin  slices  of  bacon  and  then  fry  the  liver  in  the  fat; 
season  well  with  salt  and  pepper  as  it  is  frying. 

MEAT  CROQUETTES. 

One  full  coffee  cup  of  finely  minced  meat  together 
with  a  small  onion  chopped  fine.  To  flour  and  well  beat- 
en egg  add  one  tablespoon  flour  and  one  of  butter,  one 
coffee  cup  sweet  milk.  Heat  this  mixture  to  the  boiling 
point  and  then  add  the  chopped  meat  and  salt  and  pepper 
to  taste;  cook  together  slowly  for  five  or  ten  minutes 
stirring  all  the  time;  when  cold  mould  into  any  shape 
desired.  This  mixture  is  sufficient  for  fourteen  cro- 
quettes. Roll  in  crumbs  and  then  in  egg  and  then  again 
in  crumbs  and  fry  in  deep  fat.  -1 

DIXIE  SAUSAGE. 
Twenty  pounds  pork  (one  third  of  it  being  fat)  chop- 
ped fine;  to  this  add  eight  ounces  salt,  one  and  one-half 
ounces  pepper,  one  gill  powdered  sage,  two  tablespoon- 
fuls  sugar  and  mix  thoroughly  and  let  stand  two  days 
before  serving. 


I 


160 

Meats  and  Meat  Sauces 


I 


ROAST  SPARE  RIB  WITH  DRESSING. 
Have  loin  of  pork  cut  with  long  ribs;  season  and  put 
to  roast;  half  an  hour  before  it  is  done  turn  so  the  ribs 
will  hold  the  dressing  made  as  for  turkey  stuffing;  fill 
with  the  dressing  and  finish  baking.  Serve  with  apple 
sauce. 

BEEFSTEAK  WITH  DRESSING. 

Cut  a  thick  sirloin  steak,  remove  a  part  of  the  fat  and 
cut  it  in  small  pieces,  or  use  a  small  piece  of  suet  instead; 
put  the  bits  of  fat  in  the  bottom  of  a  dripper  to  heat; 
dredge  the  steak  with  flour,  salt  and  pepper  mixed,  cov- 
er with  a  thick  layer  of  bread  crumbs  finely  diced,  sea- 
soned with  salt,  pepper  and  sage,  and  slightly  moistened 
with  a  cup  of  boiling  water  in  which  two  tablespoons 
butter  has  been  dissolved ;  lay  the  steak  in  a  pan  and  bake 
in  rather  brisk  oven  about  forty  minutes,  the  time  de- 
pending largely  on  the  thickness  of  the  steak.  84 

ENGLISH  BEEFSTEAK  PIE. 

Chip  from  a  round  of  good  beef  or  cut  in  dice  of  a 

full  inch  square,  and  flatten  very  thin,  spread  these  bits 

out  on  a  bread  board  or  table,  salt  and  pepper  them  to 

taste,  liberally,  roll  each  piece  firmly ;  line  a  suitable  size 

deep  dish,  with  pie  crust  or  biscuit  dough ;  place  the  little 

rolls   therein   snugly   together,  two   layers,    with  bits   of 

butter  and  a  little  cold  water,  the  top  crust,  and  bake. 

HI 
PRESSED  BEEF  FROM  SHANK. 

Select  a  nice  shank  of  beef  and  have  the  bones  well 
cracked ;  boil  three  or  four  hours  until  the  meat  slips 
from  the  bones,  remove  the  bones,  chop  the  meat  and 
season  well.  Return  to  the  kettle  with  the  stock  which 
should  be  boiled  down  to  a  little  more  than  a  cupful; 


161 

Meats   and  Meat  Sauces 


mix  and  heat  well  together;  pour  into  a  greased  mould 
and  press;  when  cold  slice  thin.  This  is  a  very  appetiz- 
ing and  economical  dish. 

VEAL  COOKED  A  LA  MASSACHUSETTS. 

Place  three  slices  of  sweet  salt  pork  cut  thin  in  the 
frying  pan  over  a  quick  fire;  cook  both  sides  about 
half  through,  long  enough  to  extract  a  part  of  the  fat; 
take  it  from  the  frying  pan  and  place  it  on  a  meat  board, 
then  take  a  nice  veal  steak  and  place  in  the  hot  pan  and 
cook  quickly,  but  be  sure  and  not  scorch;  when  about 
half  done  take  out  on  board,  and  with  a  slu:rp  knife  re- 
move the  bone  or  gristle,  then  cut  the  pork  and  veal  in 
small  pieces— an  inch  or  so  in  size — return  it  all  into 
the  pan  of  hot  fat  and  set  it  on  top  of  the  stove  lid  and 
let  it  cook  thoroughly  till  a  rich  brown,  turning  it  con- 
stantly with  a  knife  being  sure  it  does  not  burn;  when 
well  done  dissolve  two  heaping  teaspoons  flour  in  cold 
water,  free  from  lumps  and  pour  over  the  meat  in  pan 
and  let  it  boil  briskly,  adding  a  piece  of  butter  the  size  of 
a  small  walnut  and  salt  to  taste,  then  remove  and  serve 
from  a  hot  deep  dish.  If  carefully  prepared  this  is  a  most 
delicious  way  of  cooking  veal  and  well  repays  the  time  it 
requires.  Serve  with  mashed  potatoes  which  have  been 
pressed  through  a  colander.  1<** 

BEEFSTEAK  WITH  ONIONS. 
Peel  three  or  four  medium  sized  onions  and  cut  into 
rather  thick  slices,  put  them  into  a  frying  pan  and  cover 
with  boiling  water;  change  the  water  after  the  first  comes 
to  a  boil;  then  cook  until  tender;  strain  and  put  in  hot 
platter;  season  witli  salt  and  pepper  and  place  a  nicely 
broiled  steak  on  top  of  the  onions  and  serve  very  hot. 

105 


162 

Meats  and  Meat  Sauces 


BEEF  OLIVES. 


One  and  one-half  pounds  beef  cut  very  thin,  three 
tablespoons  powdered  cracker  crumbs,  one  teaspoon 
sage  and  savory,  one-quarter  teaspoon  pepper,  two  tea- 
spoons salt,  one-fourth  pound  fat  pork,  one  tablespoon 
flour,  one  and  one-half  pints  water.  Trim  ofif  edges  and 
fat  of  beef  and  cut  in  strips  three  by  four  inches,  sprinkle 
with  salt  and  pepper  and  spread  with  a  dressing  made  of 
the  chopped  trimmings  and  crumbs,  seasoned  with  salt 
and  pepper  and  sage;  roll  up  the  strips  and  tie  with 
twine;  roll  in  flour;  fry  the  pork  brown  and  take  up  the 
meat  and  fry  the  olives  in  the  fat  until  brown,  then  put 
in  a  pan  that  can  be  tightly  covered ;  to  the  remaining  fat 
in  the  bottom  of  the  pan  add  a  tablespoon  flour  and  then 
the  olives  and  then  one  and  one-half  pints  boiling  water; 
cover  and  simmer  or  steam  two  hours ;  pour  gravy  over 
the  olives  in  the  platter.    Remove  strings  before  using. 

VEAL  OLIVES. 

One  and  one-half  pounds  veal  cut  thin,  three  crack- 
ers, one-half  tablespoon  butter,  one-half  teaspoon  savory, 
one-quarter  teaspoon  sage,  one  teaspoon  salt,  dash  of 
pepper  and  a  half  cup  water.    Proceed  as  in  beef  olives. 

SCALLOPED  MEAT. 

Mince  fine  any  cold  meat,  roast  or  boiled;  season 
with  salt,  pepper,  sage  or  other  herb;  sprinkle  bottom  of 
buttered  baking  dish  with  bread  crumbs,  etc.,  until  dish 
is  full;  moisten  with  the  gravy,  stock  or  hot  water  con- 
taining one  large  tablespoon  butter ;  cover  with  crumbs 
and  bake  twentv-five  minutes. 


163 

Meats   and   Meat  Sauces 


TO  CORN  TONGUE. 
Three  pints  water,  one  and  one-half  pints  salt,  one 
and  one-half  cups  molasses,  one  and  one-half  teaspoon- 
fuls  salt  petre.    Boil  and  skim;  turn  boiling  hot  over  the 
tongue.    It  will  be  ready  for  use  in  a  week. 

ONE  WAY  TO  PREPARE  BEEF. 
Three  pounds  of  beef  choppea  fine,  twelve  crackers 
rolled,  one  cup  sweet  milk,  pepper  and  salt  to  taste;  mix 
well  together;  pack  in  a  buttered  tin;  put  a  little  butter 
on  top  when  done;  turn  upside  down  and  turn  juice  over 
it. 

BEEF  ROLL. 

Chop  cold  beef  and  take  equal  parts  of  meat  and 
bread  crumbs ;  mix  and  season  with  salt,  pepper  and 
onion  juice  and  chopped  parsley;  bind  with  an  egg;  make 
into  a  roll;  wrap  in  waxed  paper  and  cook  in  a  hot  oven 
twenty  minutes.    Serve  with  tomato  sauce. 

VEAL  LOAF. 
Two  pounds  raw  veal,  one  pound  lean  pork;  chop 
fine;  put  into  this  one  cup  sour  cream,  three  eggs,  four 
rolled  crackers,  one  tablespoon  salt,  one  teaspoon  pep- 
per, little  nutmeg,  juice  of  one  lemon,  a  teaspoonful  oni- 
on juice;  mould  into  a  loaf  and  bake  two  hours,  and 
baste  with  butter  and  water.  Serve  cold  and  cut  in  ihin 
slices.  «i** 

VEAL  LOAF. 

Three  pounds  veal  and  one-half  pound  salt  pork; 
chop  all  together  fine;  two  tablespoons  salt,  two  eggs 
well  beaten,  one  teacup  of  rolled  crackers,  one  teacup 
stale  bread  crumbs;  mix  well  together  (and  add  if  de- 
sired the  juice  of  one  lemon)  and  a  few  dashes  of  celery 


164 

I 

Meats  and  Meat  Sauces 


salt  and  a  pinch  of  red  pepper.  Steam  one  hour  and 
bake  one  hour.  This  will  make  two  small  loaves  or  one 
large  one;  the  butcher  can  chop  the  meat  together  if  he 
is  requested  to,  and  can  do  it  better  than  it  can  be  done 
at  home.  53 

VEAL  LO.-\F. 
Three  pounds  of  raw  veal  chopped  fine,  two  slices  of 
salt  pork  chopped,  two  eggs  and  three  teaspoons  salt, 
one  teaspoon  pepper,  two  slices  of  bread  crumbs  fine, 
one-half  cup  of  milk  or  cream,  juice  of  a  lemon,  one  half 
cup  tomato  catsup.  Mix  well  and  put  in  a  cake  tin  and 
bake  three  hours. 

BEEF  LOAr . 

Two  pounds  chopped  round  of  beef,  two  soda  crack- 
ers rolled,  three  eggs  well  beaten,  one-quarter  cup  melt- 
ed butter,  tablespoon  Worcestershire  sauce,  salt  and 
pepper  to  taste;  make  in  loaf  and  bake  one  hour;  rolled 
crackers  and  bits  of  butter  on  top  loaf.  Good  hot  or 
cold.  ^8 

ME.-\T  LOAF. 

Three  pounds  round  steak,  one-half  pound  pork, 
chopped  fine,  two  eggs,  two  soda  crackers  rolled  fine, 
butter  size  of  an  egg;  season  high.  ^4 

BEEF  LOAF. 

Two  pounds  beef  chopped  fine,  butter  size  of  an  egg, 
ten  rolled  crackers,  two  eggs,  three-quarters  cup  milk 
or  beef  stock,  salt,  pepper  and  savory  herbs  to  taste. 
Bake  in  a  loaf,  basting  often. 


165 

Meats  and  Meat   Sauces 


POT  ROAST. 
Take  about  four  pounds  of  rump,  put  in  pot  without 
water;  let  it  brown;  turn  over  and  brown  the  other  side, 
then  add  one-half  pint  boiling  water;  stick  six  or  seven 
cloves  in  the  meat;  after  half  an  hour  add  one  can  to- 
matoes, salt  and  pepper,  let  cook  for  four  hours;  take 
out  and  add  water  to  the  contents  of  the  pot,  and  a  little 
flour  to  make  a  gravy;  pour  this  over  the  meat  and  send 
at  once  to  the  table.  50 

TO  BOIL  AIUTTON. 

Plunge  a  leg  of  mutton  into  boiling  water;  this  of 
course  will  stop  the  boiling  and  when  the  boiling  begins 
after  mutton  is  in  the  water  turn  the  water  ofif,  add  more 
boiling  water  and  season  the  meat;  cover  closely  and 
boil  till  done.  Boiling  in  two  waters  takes  away  the 
strong  taste. 

BEEF  A  'LA  MODE. 

Lard  a  rump  piece  of  beef,  weighing  four  pounds, 
with  one  and  one-half  pounds  of  salt  pork;  bind  a  piece 
of  cheesecloth  around  to  keep  it  in  shape;  melt  two  ta- 
blespoons of  butter  in  a  sauce  pan,  and  put  in  the  meat 
with  one  carrot,  and  two  onions;  brown  the  meat  on  all 
sides  for  twenty  minutes;  pour  over  it  one  and  one-half 
quarts  of  stock,  one  glass  of  sherry;  season  with  one- 
half  tablespoon  salt,  one  salt  spoon  pepper  and  a  bunch  of 
sweet  herbs.  Cover  but  not  too  closely  and  cook  slowly 
but  steadily  two  and  one-half  hours,  then  add  three 
bunches  of  small  carrots,  and  cook  one-half  hour  longer; 
remove  the  meat  to  a  bright  tin  basin,  put  carrots  on  end 
around  the  meat,  strain  the  gravy  and  set  in  a  cool  place 
two  hours,  then  turn  over  the  meat.     Be  careful  to  pre- 


166 

Meats   and  Meat  Sauces 


serve  the  symmetry  of  the  dish.    The  next  day  turn  out 
over  a  round  platter;  garnish  with  parsley. 

SHEPHERD'S  PIE. 
Chop  cold  meat  fine ;  season  well  with  salt  and 
pepper ;  make  a  brown  sauce  with  stock  or  use  the  gravy 
from  the  roast ;  add  the  meat  and  turn  into  baking  dish, 
spread  mashed  potato  over  the  top  to  form  a  crust,  prick 
with  a  fork,  and  bake  one-half  hour.  This  is  a  very  good 
luncheon  or  supper  dish. 

RUSSIAN  CUTLETS. 
Take  two  pounds  of  lean  mutton  chopped  fine,  add 
two  tablespoonfuls  butter,  one  and  one  half  teaspoonful 
salt,  same  of  chopped  onion,  one-quarter  teaspoon  pep*- 
per  and  a  pinch  of  nutmeg;  mix  thoroughly  and  divide 
in  portions;  press  into  the  shape  of  cutlets;  stick  a  piece 
of  macaroni  into  each  to  look  like  a  bone;  dip  them  in 
egg  well  beaten,  then  bread  crumbs ;  fry  in  hot  fat  a  nice 
brown.  19 

CREAMED  VEAL  WITH  MUSHROOMS. 
Put  over  to  boil  three  pounds  of  veal;  into  this  put 
one  onion  and  a  spray  of  parsley,  one  carrot  and  one 
head  of  celery.  Boil  this  for  three  hours  and  when  done 
take  up  the  meat;  when  cold  cut  it  into  small  pieces; 
strain  the  broth  which  should  not  be  more  than  a  quart, 
and  reheat  it;  heat  one  quart  cream;  put  over  the  fire 
five  tablespoons  butter,  and  when  this  bubbles  put  in  six 
heaping  tablespoons  flour;  stir  in  the  hot  cream  and 
broth;  season  highly  with  pepper  and  salt,  a  little  nut- 
meg; pour  this  over  the  veal  and  then  put  in  two  cans 
Button  mushrooms,  from    which    the    juice    has    been 


167 

Meats   and   Meat   Sauces 


drained;  put  all  this  into  a  baking  dish,  cover  with  bread 
crumbs,  small  pieces  of  butter,  bake  thirty  minutes.      'iH 

PILLET  OF  VEAL  WITH  OYSTERS. 

Have  a  fillet  of  veal  weighing  about  five  pounds ;  do 
not  remove  the  bone,  but  bind  and  skewer  the  fillet  into 
shape;  cover  with  thin  slices  of  salt  pork  and  bake  in  hot 
oven  allowing  twenty-five  minutes  to  a  pound;  baste  fre- 
quently; about  twenty  minutes  before  it  is  done  heat 
to  boiling  the  liquor  from  one  pint  of  oysters,  and  scald 
the  oysters  in  it,  strain  the  liquor  and  add  it  to  two  table- 
spoons each  of  butter  and  flour,  which  have  been  cooked 
together;  stir  the  same  till  thick,  add  the  same  amount 
of  cream  as  there  was  oyster-liquor;  remove  the  bone 
from  the  meat,  cover  the  roast,  and  set  in  a  hot  place; 
scrape  the  meat  from  the  bone,  chop  fine  and  add  to  th< 
oysters ;  add  both  to  the  sauce ;  pour  into  hole  made  by 
removing  the  bone  and  serve. 

MINCE  MEAT  NO.  i. 

Two  quarts  chopped  meat,  three  quarts  tart  apples 
chopped,  one  and  one-half  quarts  of  sugar,  one  cup  mo- 
lasses, two  cups  boiled  cider  (less  if  very  thick),  two  cups 
maple  syrup,  one  cup  vinegar,  one  pint  of  liquor  from  the 
boiled  meat,  two  pounds  raisins  and  one  pound 
currants,  one  pound  suet  chopped  very  fine,  one  table- 
spoon cinnamon,  one-half  tablespoon  cloves,  one  small 
tablespoon  allspice,  one  grated  nutmeg,  one  tablespopn 
salt,  one-half  teaspoon  pepper.  Vinegar  in  which  peaches 
have  been  spiced  or  pickled  gives  a  very  nice  flavor  to 
the  mince  meat.  Cook  all  together  slowly  for  about  an 
hour;  stirring  often  to  prevent  scorching. 


168 

Meats  and  Meat  Sauces 


BEEF'S  HEART  STUFFED. 

Soak  the  heart  in  cold  water  for  two  hours  and  re- 
move all  blood  and  inner  muscle;  make  a  dressing  of 
one  and  one-half  cups  bread  crumbs,  two  tablespoons 
melted  butter,  one-half  teaspoon  powdered  sage  or  sav- 
ory herb,  one-half  teaspoon  salt,  pepper,  one-half  cup 
cold  veal  (minced)  or  chicken;  stock  or  water  to  moisten 
the  dressing  slightly;  stuff  the  heart  and  tie  up  well  and 
then  sew  up  tightly  in  a  coarse  cloth,  if  it  is  to  be  boiled; 
if  baked,  no  cloth  is  required;  boil  slowly  till  tender  (two 
and  one-half  hours  or  longer),  letting  water  cook  nearly 
away;  remove  the  cloth  and  make  a  richly  seasoned 
gravy  of  the  stock  to  pour  over  the  heart;  use  one  and 
one-half  teaspoons  butter  in  the  gravy  and  thicken  with 
flour;  if  the  heart  is  baked  baste  often  with  melted  but- 
ter and  bake  in  rather  quick  oven  until  tender ;  serve 
hot  with  gravy  made  from  a  dripping  in  the  pan  sea- 
soned with  butter,  salt,  pepper  or  slice  thin  and  eat  cold. 

PORK  SAUSAGE. 

Twelve  pounds  of  lean  pork  shoulder  and  loin,  one  or 
two  pounds  of  fat  side  pork,  grind  and  add  one-half  cup 
salt,  one-half  cup  sifted  sage,  six  teaspoons  black  pep- 
per; set  on  back  stove  where  it  will  just  warm;  mix  sea- 
soning through  thoroughly  with  the  hands;  fry  a  tiny 
pat  and  add  more  seasoning,  if  not  seasoned  to  taste. 

VENISON  (OR  BEEF)  POT  ROAST. 

Take  a  nice  haunch  of  venison  five  or  six  pounds, 
season  with  salt  and  pepper  and  sprinkle  a  little  flour 
over;  place  in  the  bottom  of  an  iron  kettle,  a  piece  of 
butter  the  size  of  a  large  walnut;  when  melted  and  be- 


169 

Meats   and   Meat   Sauces 


ginning  to  brown  a  little  cut  a  few  slices  of  onion  and 
fry  well;  take  out  the  onion  and  put  the  meat  into  the 
butter  in  the  kettle,  turning  it  on  all  sides  till  brown; 
add  if  necessary  more  butter,  and  when  the  meat  is 
browned  return  the  onions;  add  one-half  dozen  cloves 
and  allspice,  little  grated  nutmeg  and  one  bay  leaf,  one- 
half  dozen  mushrooms,  or  tablespoon  mushroom  cat- 
sup, and  enough  boiling  water  to  half  way  cover  the 
meat;  cook  slowly  four  hours,  or  until  the  meat  is  ten- 
der, adding  more  boiling  water  from  time  to  time  to  keep 
same  quantity  as  at  first;  serve  from  a  deep,  hot  platter; 
make  gravy  of  the  juices  of  the  kettle;  strain  and  thicken 
if  necessary;  pour  over  the  platter  and  serve. 

MEAT  BALLS. 

One  cup  cold  chopped  meat  and  one  cup  bread 
crumbs,  one  tablespoon  melted  butter,  two  eggs,  mi.x  meat 
and  crumbs,  season  with  salt,  pepper  and  a  little  butter, 
enough  milk  to  bind  all  together;  have  gem  pans  greased 
and  hot,  then  fill  with  the  batter;  break  an  egg  carefully 
on  top  of  each;  sprinkle  over  with  pepper  and  salt  and  a 
few  crumbs,  and  set  in  moderately  hot  oven  ten  minutes. 

PRESSED  BEEF  FROM  SHANK. 

Select  a  nice  shank  of  beef  and  iiave  the  bones  well 
cracked;  boil  three  or  four  hours  until  the  meat  slips 
from  the  bones;  remove  the  bones,  chop  the  meat  and 
season  well;  return  to  the  kettle  with  the  slock,  which 
should  be  boiled  down  to  a  little  more  than  a  cupful;  mix 
and  heat  well  together;  pour  into  a  greased  mould  and 
press;  when  cold  slice  thin.  This  is  a  very  appetizing 
and  economical  dish. 


170 

Meats  and  Meat  Sauces 


HASHED  LIVER. 

Chop  cold  fried  liver  fine  and  warm  in  just  enough 
water  to  moisten  slightly,  and  add  butter,  salt  and  pep- 
per to  season  highly;  serve  on  tiny  triangles  of  brown 
buttered  toast. 

SHEEP'S  LIVER,  HEART  AND  TONGUE. 

Boil  the  liver,  heart  and  tongue  of  a  sheep  until  ten- 
der; skin  the  tongue,  and  when  cold  chop  all  well  to- 
gether and  warm  with  a  very  little  water  and  a  generous 
seasoning  of  butter,  salt  and  pepper;  the  heart  should 
be  soaked  in  cold  water  for  two  hours  before  cooking, 
so  that  every  particle  of  blood  is  removed. 

ROAST  BEEF. 

Take  slices  of  rare  roast  beef,  three  tablespoons  but- 
ter, one  teaspoon  currant  jelly,  four  tablespoons  rich 
beef  stock,  salt  and  pepper  to  taste;  put  all  ingredients 
except  the  meat  into  the  frying  pan;  when  bubbling  put 
in  the  beef  slices;  heat  thoroughly,  and  serve  hot. 

MEAT  LOAF. 

One  pound  beef,  one  pound  of  veal,  one  pound  pork, 
two  eggs,  one-half  cup  crumbs,  pepper,  salt  and  sage,  or 
any  savory  herb ;  chop  meat  fine,  or  have  it  ground  at  the 
butcher's ;  add  eggs,  crumbs  and  seasoning  and  bake  one 
and  one-half  or  two  hours. 

HARICOT  OF  VEAL. 

Two  pounds  veal  and  one  cup  each  carrots  and  tur- 
nips diced,  one  pint  peas,  three  small  onions,  and  divide 
the  veal  into  chops,  removing  the  bone;  fry  a  rich  brown 
and  then  add  two  cups  brown  sauce,  putting  in  the 
onions  sliced,  and  carrots  and  turnips,  and  cook  slowly 
one  hour;  add  peas  and  cook  one-half  hour  longer;  sea- 
son to  taste  with  salt  and  pepper.     Serve  hot. 


171 
Meats   and   Meat   Sauces 


MINCE  MEAT. 
Two  and  one-half  pounds  beef  chopped  very  fine,  five 
pounds  apples  chopped,  three  pounds  of  raisins  seeded, 
two  pounds  of  currants,  three-quarters  of  a  pound  of 
citron  shredded,  one  nutmeg,  two  tablespoons  cinnamon, 
one  tablespoon  salt,  two  pounds  sugar,  two  quarts  sour 
cider  and  one  pint  of  good  brandy.  Mix  dry  ingredients 
well;  put  in  a  preserving  kettle  and  add  the  cider  till  it 
all  comes  to  a  boil;  remove  from  the  range;  add  the 
brandy  and  can  while  hot. 

TOMATO  MEAT  PIE. 
Cover  the  bottom  of  a  deep  baking  dish  with 
bread  crumbs  then  put  in  a  layer  of  cold  roast  veal  chop- 
ped fine ;  next  a  layer  of  tomatoes  and  season  with  but- 
ter, salt,  pepper  and  so  on  until  the  dish  is  filled.  It  will 
bear  lots  of  seasoning;  cover  the  top  with  bread  crumbs, 
over  this  a  little  milk;  bake  till  rich  brown.    ,  1<> 

MINCED  MUTTON  AND  EGGS. 
Chop  remnants  of  cold  mutton,  season  well  and  add 
a  good  cup  of  warmed  gravy;  strew  crumbs  on  bottom 
of  a  buttered  baking  dish,  pour  in  the  mutton  and  cover 
with  crumbs,  and  bake  till  bubbling  hot;  then  break  eggs 
enough  over  the  top  to  cover  the  mince  well,  scatter  bits 
of  butter  on  the  eggs,  salt,  pepper  and  soft  cracker 
crumbs  over  the  top  and  bake  till  the  eggs  are  set. 

IRISH  STEW. 
Two  pounds  beef  steak  cut  in  strips  one  by  two  inch- 
es, five  potatoes  cut  into  coarse  dice,  three  onions,  salt 
and  pepper  to  taste,  two  quarts  boiling  water,  one-quar- 
ter cup  washed  pearl  barley;  let  the  barley  soak  for  an 


172 

Meats  and  Meat   Sauces 


hour  ill  cold  water;  cover  the  meat  with  the  boiling  wa- 
ter, add  the  barley  and  sliced  onion,  and  simmer  gently 
for  two  or  three  hours;  stir  often  so  the  barley  does  not 
stick  to  the  botton  of  the  kettle;  add  seasoning,  a  little 
butter  and  the  potatoes  about  half  an  hour  before  serv- 
ing. The  barley  may  be  omitted  and  the  dumplings  used 
instead.  The  dumplings  must  not  be  put  into  the  stew 
till  it  is  boiling  fast,  then  cover  kettle  tightly  and  boil 
twenty  minutes;  take  up  the  stew  and  thicken  the  gravy. 
Dumplings — One  and  one-half  cups  flour,  one  and 
one-half  teaspoons  baking  powder,  one  tablesf>oon  but- 
ter, salt  and  just  enough  milk  to  moisten  to  a  stiff 
dough;  drop  in  kettle  in  small  spoonfuls. 

BROWN  STEW. 
Cut  one  pound  of  beef  in  small  pieces  and  brown  in 
a  hot  kettle,  with  one  tablespoon  butter,  and  one  of 
flour;  add  one  carrot  sHced  thin,  two  medium  sized 
onions  chopped  fine,  three  cloves,  three  allspice ;  salt  and 
pepper  to  taste ;  cover  with  boiling  water  and  simmer 
steadily  three  hours;  just  before  serving  add  two  table- 
spoons catsup  (tomato)  and  a  glass  of  sherry  wine. 

GRILLED  BONE. 
Make  a  sauce  as  follows :  One  tablespoon  butter 
and  one  tablespoon  minced  onion,  one  half  teaspoon 
of  chopped  green  peppers,  six  French  mushrooms  placed 
in  a  sauce  pan;  saute  for  a  few  moments;  add  one-half 
pint  of  soup  stock,  one  teaspoonful  of  Worcestershire 
sauce,  one  teaspoon  vinegar  and  a  scant  teaspoon  dry 
mustard  and  vinegar  together;  finish  with  a  little  minced 
parsley,  and  one-quarter  teaspoon  salt;  cook  slowly  ten 
minutes  and  take  a  slice  of  raw  roast-beef,  place  on  the 


173 

Meats  and  Meat  Sauces 


broiler  long  enough  to  heat  throiigli;  then  place  on  a  hot 
platter  and  pour  the  sauce  over  and  serve.    This  is  fine. 

MEAT  JELLY. 
One  quart  of  clear  meat  stock;  heat  this  and  dissolve 
a  package  of  gelatine  in  cold  water;  pour  into  the  stock 
and  bring  it  to  a  boiling  point;  add  one-half  pint  of  vine- 
gar and  sherry  each;  remove  immediately  from  fire; 
squeeze  through  a  jelly  bag;  when  cold  this  may  be 
poured  around  cold  tongue  or  chicken,  or  it  may  be 
served  alone  from  a  mold. 

MEXICAN  STEW. 

Take  meat  trimmings  and  chop  fine,  one  whole  pep- 
per, three  whole  tomatoes  (or  one  can  of  sauce);  season 
with  black  pepper,  one-half  onion  and  simmer  gently  un- 
til tender;  then  thicken  gravy  with  flour;  if  meat  is  not 
fat,  add  butter  size  of  walnut.  S'"» 

STEAK  AND  KIDNEY  PUDDING. 
One  pound  flour,  one  pound  steak,  one-half  pound 
of  beef  kidney,  six  ounces  of  beef  kidney  (chopped  fine), 
one  teaspoonful  salt,  one  teaspoon  pepper;  mix  flour,  suet 
and  a  little  salt  with  cold  water  into  a  paste;  roll  out  and 
line  a  greased  pudding  basin  with  it,  reserving  enough 
for  top;  fill  with  meat  kidney  and  a  little  fat  (all  cut 
small),  one  gill  of  water  and  the  stock  and  seasoning; 
put  on  the  lid  and  press  edges  well  together  and  tic  over 
the  basin  a  pudding  cloth  that  has  been  wrung  out  of 
boiling  water  and  well  floured;  boil  well  covered  for 
three  hours;  turn  out  and  serve  on  a  hot  dish;  a  few 
nuishrooms  (if  to  be  had),  are  an  improvement.  1*) 


174 

Meats  and   Meat  Sauces 


"CHICKEN  CHOPS." 
This  makes  twenty  small  chops.  Meat  of  one  chick- 
en cut  in  pieces  not  too  fine,  four  hard  boiled  eggs 
(boiled  twenty  minutes)  chopped  rather  coarse;  make  a 
thick  sauce  by  stirring  two  tablespoons  flour  in  two  ta- 
blesfKDons  hot  butter;  add  grated  onion  to  taste;  when 
smooth  add  one-half  pint  cream  and  one  half  pint  milk, 
and  stir  till  thick;  add  chopped  egg  and  chicken  and 
spread  about  one  inch  thick  on  platter;  let  it  stand  five 
or  six  hours;  then  form  into  chops;  dip  into  egg  and 
bread  crumbs;  cook  in  hot  lard  as  doughnuts  and  serve 
with  tomato  or  tartar  sauce.  39 

VEAL  BIRDS. 
Take  veal  steak  and  remove  bone,  skin  and  fat; 
pound  till  one-fourth  of  an  inch  thick;  cut  into  pieces 
two  and  one-half  by  four  inches;  chop  trimmings  fine 
and  a  good  sized  piece  of  pork  chopped  with  that;  add 
one-half  as  much  fine  bread  crumbs  as  you  have  meat; 
season  highly  with  salt  and  pepper,  red  pepper,  lemon 
juice,  citron  and  parsley;  moisten  with  one  egg  and  a 
little  hot  water;  spread  on  each  bird  nearly  to  the  edge; 
roll  up  and  pin  with  tooth-picks;  dredge  with  flour;  salt 
and  pepper;  cook  in  oven  slowly  in  hot  butter  until  a 
golden  brown,  then  half  cover  with  cream  and  simmer 
three-quarters  of  an  hour;  pour  dressing  over  birds; 
garnish  with  parsley;  these  can  be  cooked  on  top  of  stove 
if  you  wish.  Three  pounds  of  steak  cut  a  little  over  one- 
quarter  inch  thick  makes  nineteen  birds.  39 

CHICKEN  PATTIES. 
Mince  cold  chicken,  whether  boiled  or  roasted;  sea- 
son with  pepper  and  salt  and  parsley  and  onions ;  moist- 


175 
Meats  and  Meat  Sauces 


en  with  chicken  gravy  or  cream  and  a  little  butter;  fill 
scalloped  shells  lined  with  pastry  and  sprinkle  bread 
crumbs  over  the  top;  put  two  or  three  bits  of  butter  on 
top  and  bake  brown;  serve  with  the  bacon. 

THE    PROPER    RELISHES    TO    ACCOMPANY 
MEATS. 

Roast  Beef Grated  Horseradish 

Roast  Mutton Currant  Jelly 

Roast  Lamb Mint  Sauce 

Roast  Pork Apple  Sauce 

Boiled  Mutton Caper  Sauce 

Boiled  Chicken Bread  or  Egg  Sauce 

Roast  Turkey Cranberry  Sauce 

Boiled  Turkey Oyster  Sauce 

Venison,  Wild  Duck  or  Game Currant  Jelly  Sauce 

Boiled  Fish Drawn  Butter  or  Caper  Sauce 

Boiled  or  Baked  Fish P'ish  or  Cream  Sauce 

Roast  Goose Apple  Sauce 

Broiled  Fresh  Mackerel Stewed  Gooseberries 

Broiled  Shad Boiled  Rice  and  Salad 

Fresh  Salmon Green  Peas  and  Cream  Sauce 

Beefsteaks  or  Warmed-over  Meals Brown  Sauce 

Broiled  Steaks  and  Chops Tomato  Sauce 

Small  Roast  Birds Bread  Sauce 

Veal  Cutlets  and  Fillets,  etc Mushroom  Sauce 

Poultry  and  Boiled  Fisii Oyster  Sauce 

Salt  Fish Maitre  d'Hotel  Sauce 

EGG  SAUCE. 
One  cup  cream  sauce  or  drawn  butter,  three  hard 
boiled  eggs;  chop  whites  fine  and  add  to  sauce;  grate 
yolks  over  sauce,  or  the  yolks  may  be  chopped  by  them- 
selves, or  rubbed  through  a  sieve. 


176 

Meats  and  Meat  Sauces 


DRAWN  BUTTER. 
Three  tablespoons  butter,  one  heaping  tablespoon 
flour,  one-half  teaspoon  salt  and  one  cup  boiling  water; 
place  a  bowl  in  warm  water,  rub  flour,  salt  and  butter 
to  a  smooth  paste  in  the  bowl;  add  the  boiling  water 
slowly  stirring  every  moment;  when  smooth  beat  for  a 
moment  wth  the  egg  beater  and  remove  at  once  from 
the  fire. 

CURRANT  JELLY  SAUCE. 

Two  tablespoons  butter,  one  small  onion,  chopped; 
one  tablespoon  flour,  one  celery  leaf,  one  cup  stock;  four 
tablespoons  currant  jelly;  fry  onion  light  brown  in  the 
butter;  stir  in  the  flour,  browning  slightly;  add  celery, 
and  then  the  stock,  and  simmer  twenty  minutes;  strain, 
reheat  and  add  jelly  and  stir  until  dissolved. 

BROILED  MUSHROOMS. 
Take  the  large,  fat  mushrooms  and  with  a  knife  re- 
move as  much  of  the  outside  skin  as  you  can  without 
breaking  them,  then  lay  them  on  a  double  wire  broiler, 
well  greased,  to  prevent  them  from  sticking;  place  on 
fire  and  broil  first  on  one  side  and  then  on  the  other,  a 
few  minutes  will  broil  them  ;  lay  on  a  hot  dish  and  pour 
melted  butter  liberally  over  them.  They  are  nice  se'ved 
on  buttered  toast.  17 

STEWED  MUSHROOMS. 

Put  in  a  saucepan,  season  nicely  with  pepper  and  salt, 
add  a  spoonful  of  butter  and  a  spoonful  or  two  of  gravy 
from  roast  meat,  or  the  same  quantity  of  rich  cream; 
shake  them  about  over  the  fire,  and  as  soon  as  they  boil 
they  will  be  done. 


177 
Meats  and  Meat  Sauces 


CAPER  SAUCE. 
One  cup  drawn  butter,  one  large  tablespoon  coarsely 
chopped  capers,  one  teaspoon  juice  from  the  bottled  ca- 
pers;  let  it  just  simmer,  and  serve. 

NASTURTIUM  SAUCE. 

Make  sauce  as  caper  sauce,  using  green  nasturtium 
seeds  instead  of  capers,  and  chop  finer  than  capers. 

HORSERADISH  SAUCE. 

Scrape  the  roots  carefully  and  grate  fine;  to  one  cup 
grated  horseradish  add  one-third  cup  sharp  vinegar. 

HORSERADISH  CREAM  SAUCE. 

One  cup  whipped  cream  (whipped  stiff),  one-half  cup 
prepared  horseradish,  as  in  No.  i;  this  is  a  delicious 
sauce,  and  more  delicate  than  when  prepared  only  with 
vinegar. 

FLAVORED  VINEGARS. 

Use  the  green  herbs  when  in  blossom ;  wash  the 
leaves  carefully  to  free  from  grit;  crush  or  cut  the  leaves 
coarsely  and  add  to  good  sharp  vinegar;  let  stand  twelve 
days  and  strain  off  into  bottles,  ready-for-use.  Mint, 
thyme,  sage,  tarragon,  sweet  majoram  or  any  savory 
herb  that  may  be  used;  the  vinegar  thus  prepared  is  very 
nice  used  in  many  recipes  when  a  delicate  flavor  of  anj' 
herb  is  desired,  in  salad  dressing,  sauces,  etc. 

TOMATO  SAUCE. 
Tw'O  tablespoons  butter,  two  tablespoons  flour;  warm 
butter  in  frying  pan,  adding  slowly  the  flour;  to  one 
quart  of  canned  tomatoes,  five  or  six  cloves,  w-ith  a  large 
slice  of  onion;  cook  a  few  minutes,  and  when  flour  and 
butter  seem  brown  and  smooth,  stir  in  the  tomatoes; 


178 

Meats  and   Meat  Sauces 


cook  three  minutes;  salt  and  pepper  to  taste;  put 
through  a  sieve  fine  enough  to  keep  seed  from  passing 
through.     Good  with  fish  or  macaroni. 

TOMATO  SAUCE. 
Cook  together  one  tablespoon  each  of  butter  browned 
and  flour;  when  it  bubbles,  add  one-half  pint  of  tomatoes 
strained  to  remove  seeds,  one  teaspoon  of  onion  juice, 
one-half  teaspoon  sugar;  salt  and  pepper  to  taste. 

MINT  SAUCE  FOR  ROAST  LAMB. 
Two  tablespoons  of  green  mint,  chopped  fine,  and 
measure    after    chopping;    one    tablespoon    powdered 
sugar,  one-half   cup    of   vinegar  (good);   mix   well    and 
stand  in  a  cool  place  fifteen  minutes  before  serving. 

MINT  SAUCE. 

Take  fresh  spearmint  leaves,  strip  from  stems  and 
wash  carefully,  and  chop  very  fine;  four  tablespoons 
chopped  mint,  one  tablespoon  granulated  sugar,  one- 
quarter  teaspoon  salt;  mix  and  rub  well  together,  and 
add  slowly  five  tablespoon fuls  vinegar;  make  some  time 
before  using,  that  the  flavor  of  the  mint  may  be  ex- 
tracted. 

SAUCE  FOR  BOILED  VEAL. 

Three  or  four  onions  minced  fine,  two  tablespoons 
stewed  tomatoes,  butler  size  of  an  egg,  teaspoonful 
chopped  parsley;  put  these  on  the  range  with  one-half 
pint  of  hot  water  and  let  them  stew  while  the  veal  is 
boiling;  thicken  with  one  tablespoonful  browned  flour; 
add  one-half  glass  of  wine  and  strain  over  steak  and 
serve.  ***» 

TARTAR  SAUCE. 

Chop  three  olives,  one  gherkin,  a  tablespoon  of  ca- 


179 

Meats  and   Meat  Sauces 


pers;  add  them  to  one-half  pint  of  Mayonnaise  dressing; 
then  with  a  tablespoon  of  Tarragon  vinegar;  serve  with 
cold  meats  or  fish.  86 

TARTAR  SAUCE. 
To  one-half  pint  of  mayonnaise,  add  one  scant  tea- 
spoon of  dry  mustard,  rubbed  smooth  with  a  little  may- 
onnaise, one  tablespoonful  chopped  parsley,  one  tea- 
spoonful  cucumber  pickles  chopped  fine,  and  a  few  drops 
of  onion  juice.  86 

TOMATO  SAUCE. 

One  and  one-quarter  cups  tomatoes,  one  and  one- 
half  tablespoon  chopped  onion,  one-half  teaspoon  salt, 
one-half  teaspoon  chopped  parsley,  one-half  teaspoon 
white  sugar,  two  dashes  red  pepper,  five  whole  cloves, 
five  whole  allspice,  five  pepper  corns,  one  tablespoon 
butter,  one  and  one-half  tablespoons  flour;  cook  all  ex- 
cept butter  and  flour  together  until  tomatoes  are  soft; 
rub  through  a  sieve  and  add  it  to  the  flour,  which  has 
been  browned  and  cooked  with  the  flour;  stir  until  it 
boils  and  is  smooth;  strain  again  and  serve. 

BREAD  SAUCE. 
One-half  cup  fine  bread  crumbs,  two  tablespoons 
chopped  onion,  one  pint  milk  and  one  tablespoon  butter, 
one-half  teaspoon  salt,  dash  of  white  pepper;  cook  onion 
in  milk  until  soft ;  pour  over  crumbs  and  let  stand  for  half 
an  hour;  rub  through  a  sieve;  reheat  with  butter  and  salt 
and  pepper;  strain  over  bread  and  sprinkle  over  the 
sauce  one-half  cup  coarse  bread  crumbs  browned  in  one 
tablespoon  butter  in  frying  pan. 

BROWN  SAUCE. 
One  tablespoon  butter;  brown  well;  one  tablespoon 
flour  stirred  into  the  butter,  one-half  pint  brown  stock, 
one  tablespoon  sherry  wine;  when  flour  and  butter  are 


180 

Meats  and  Meat  Sauces 


well  blended,  add  the  stock  and  stir  well;  then  add  the 
sherry  and  serve. 

BROWN  SAUCE. 

One  onion  chopped  fine,  one  tablespoon  butter,  one 
tablespoon  flour,  one  cup  rich  brown  gravy  from  roast 
meat,  salt  and  pepper  and  a  tiny  bit  mustard;  fry  onion 
brown  in  butter;  then  proceed  as  in  sauce  No.  i,  strain 
and  rub  through  sieve  before  serving. 

WHITE  SAUCE. 

One  tablespoon  butter,  one  tablespoon  flour,  one  cup 
cream  or  very  rich  milk,  one-half  teaspoon  salt,  a  very 
little  white  pepper;  melt  butter  and  stir  in  flour;  without 
browning  add  cream,  stirring  constantly;  season  and 
serve  at  once.      anCHOVY  SAUCE.    ' 

To  butter  sauce  stir  in  eight  tablespoons  of  essence 
of  anchovy  and  one-half  of  lemon  juice.  17 

SOME  HINTS  ABOUT  MEAT  SAUCES. 

Mushroom  sauce  or  powder  is  a  delightful  addition 
to  sauces,  also  a  dash  of  curry  powder,  mushrooms,  wal- 
nut, or  tomato  catsup,  a  few  chopped  oysters,  lemon 
juice  and  paprika,  chopped  pickles  and  pickled  walnuts 
are  all  suitable  for  brown  sauce ;  pork  chops  or  mutton 
call  for  caper  sauce;  cucumber,  onion,  horseradish,  are 
all  favorite  meat  sauces,  hot  or  cold.  When  vinegar  is 
added  to  a  boiled  sauce,  heat  butter  with  vinegar  and 
pour  in  gradually,  beat  rapidly  until  it  is  smooth ; 
if  an  uncooked  sauce  curdles  on  adding  vinegar,  then 
beat  again  till  smooth. 

In  adding  flour  to  gravies,  always  use  a  flour  dredger 
and  there  will  be  no  lumps  in  the  gravy. 

Some  housekeepers  vary  the  flavor  of  potato  salad 
by  boiling  the  potatoes  for  it  in  stock,  or,  if  it  is  more 
convenient,  in  the  soup  kettle. 


181 

Pastry 

A  "DANDY"  APPLE  PIE. 
One  pint  of  flour  and  one  teaspoon  salt,  one  table- 
spoonful  of  lard  and  two  of  butter,  six  tablespoonfuls  of 
ice  water,  five  good  sized  tart  apples,  one  and  one-half 
cups  sugar,  butter  the  size  of  walnut,  one-half  cup  water 
and  either  cinnamon,  nutmeg  or  allspice  to  suit  the 
taste;  put  flour,  salt,  lard  and  butter  into  a  chopping 
bowl  and  chop  until  the  lard  and  butter  are  like  small 
sized  peas;  then  add  the  water  without  mixing;  turn 
out  on  the  board  and  roll  and  fold  over;  continue  to  do 
so  until  the  crust  is  smooth;  then  line  the  pie-tin  and  fill 
with  sliced  apples  and  spice ;  do  not  put  on  a  particle 
of  sugar;  then  the  upper  crust  with  a  slit  cut  in  it;  bake; 
put  on  the  fire  the  sugar,  water  and  butter;  boil  fifteen 
minutes  or  until  it  thickens;  tlien  pour  through  the  slit 
you  have  made  in  the  pie  before  it  was  baked ;  this 
sweetens  the  pie;  the  crust  is  not  soggy,  and  the  juice 
does  not  run  out  in  the  oven  while  baking  as  in  the  old 
way.  03 

APPLE  LEMON  PIE. 

Two  tart  apples  chopped  fine,  two  eggs  beaten,  juice 
of  two  lemons,  grated  rind  of  one,  a  pinch  of  salt;  bake 
between  two  crusts. 

APPLE  PIE. 

Roll  the  paste  and  cover  the  plate,  cutting  away  the 
edges  carefully  with  a  knife;  pare  and  slice  thin  the  ap- 
ples and  place  evenly  in  the  crust;  sprinkle  generously 
with  sugar  if  the  apples  arc  tart;  flavor  with  nutmeg  or 
cinnamon  to  taste,  putting  three  or  four  pieces  of  butter 
the  size  of  a  pea  on  top;  a  tablespoon  or  two  of  cold 
water  unless  apples  are  very  juicy;  roll  crust  thin  and 
cover,  pressing  the  edges  closely  and  trim  oH;  prick  or 


I 


182 

Pastry 

'^J 

cut  a  few  openings  in  crust  to  allow  the  air  to  escape; 
bake  one-half  hour  or  till  apples  are  thoroughly  cooked, 
and  crust  a  delicate  brown.  87 

RASPBERRY  PIE. 
Line  a  shallow  pudding  dish,  or  deep  plate  with  the 
crust,  fill  with  berries  and  cover  with  a  thin  crust,  making 
incisions  for  the  escaping  steam;  bake  till  the  crusts  are 
a  delicate  brown. 

RASPBERRY  PIE. 

Line  a  shallow  pudding  dish,  or  deep  plate  with  pie 
crust  and  fill  with  berries;  a  cup  of  granulated  sugar, 
mixed  with  one  tablespoonful  of  flour;  cover  with  a  tol- 
erably thick  sheet  of  crust;  make  several  incisions  for 
the  escaping  steam ;  bake  until  crusts  are  a  delicate 
brown;  serve  cool. 

LEMON  PIE. 

Line  a  pie  dish  with  crust  and  bake  a  nice  brown; 
take  one  cup  sugar,  one  tablespoon  butter,  yolk  two 
eggs,  juice  and  rind  of  lemon;  rub  together;  place  on 
stove,  and  add  one  cup  boiling  water;  when  it  comes  to  a 
boil,  stir  in  three  tablespoonfuls  flour  dissolved  in  cold 
water;  when  it  is  thoroughly  cooked,  place  in  crust  and 
make  a  meringue  of  the  whites;  put  on  top  and  set  in 
oven  to  brown;  one  pie.  1** 

LEMON  PIE. 
One  cup  sugar,  one  teaspoon  butter,  two  eggs,  re- 
serving whites  for  frosting,  one  lemon,  juice  and  grated 
rind,  one  and  one-half  cups  hot  water,  two  good  slices 
bread  grated,  rejecting  the  crust;  when  pie  is  baked 
frost  with  the  beaten  and  sweetened  whites  and  return 
to  oven  to  brown. 


183 

Pastry 

CREAM  PIE. 
One  and  one-half  pints  of  milk  or  cream,  piece  of  but- 
ter size  of  an  egg,  yolks  of  four  eggs,  two  heaping  tea- 
spoonfuls  flour  and  corn  starch  mixed;  sweeten  to  taste 
and  cook  well  and  flavor  with  vanilla;  bake  the  crust  and 
then  pour  in  the  custard;  beat  the  whites  of  the  eggs 
with  a  little  sugar  and  flavoring  to  taste;  spread  over  the 
pie  and  brown  in  the  oven;  this  will  make  custard  for 
two  pies.  iJl 

LEMON  PIE. 

One  cup  hot  water,  thickened  with  one  tablespoon 
corn  starch;  add  butter  size  of  a  walnut,  the  yollfs  of 
two  eggs  and  one  cup  sugar,  grated  rind  and  juice  of 
one  lemon;  let  it  boil  till  it  thickens  and  have  a  crust 
baked ;  fill  with  the  mixture  and  cover  with  a  meringue 
made  from  the  whites  of  two  eggs,  two  tablespoons 
sugar;  return  to  the  oven  and  brown. 

CREAM  PIE. 

Two  eggs  and  one-half  cup  sugar  beaten  together, 
and  one  and  one-half  pints  of  milk  boiled  with  two  table- 
spoons corn  starch;  pinch  of  salt  and  add  eggs  and 
sugar;  all  come  to  a  boil;  bake  crust  and  pour  in  and 
harden  in  oven;  lastly  spread  with  whipped  cream 
sweetened  to  taste  with  powdered  sugar;  flavor  pie  with 
vanilla.  ^»4: 

CUSTARD  PIE. 

One  pint  rich  milk,  three  tablespoonfuls  sugar;  put 
these  on  the  range  and  heat  to  boiling;  then  remove 
from  the  fire  and  stir  in  with  a  Dover  egg  beater,  three 
well  beaten  eggs;  have  a  tin  lined  with  crust  and  flavor 
the  custard  to  taste;  nutmeg  seams  to  me  the  only  prop- 


/ 


1S4 

Pastry 

er  flavoring  for  baked  custards;  turn  into  the  crust  and 
bake  in  a  moderate  oven. 

PUMPKIN  PIE. 

One  cup  of  stewed  pumpkin,  two  cups  milk  and  two 
eggs  well  beaten,  two  large  tablespoons  sugar,  one  tea- 
spoonful  ginger,  one  teaspoonful  of  cinnamon,  a  pinch 

of  salt. 

PUMPKIN  PIE. 

Eight  tablespoons  pumpkin,  one  cup  sugar,  two  eggs 
or  one  will  do,  one  cup  milk,  one  tablespoon  molasses, 
one  teaspoon  each  of  cloves,  cinnamon  and  ginger,  one 
pinch  salt;  stir  all  together  and  set  in  a  pan  over  a  dish 
of  hot  water  until  it  thickens,  then  fill  the  crusts  and 
bake  in  a  moderate  oven.  ^^ 

PUMPKIN  PIE. 

One  and  one-half  cups  sifted  pumpkin,  one  cup  milk, 
one-half  cup  sugar,  one  teaspoon  cinnamon,  one-half  tea- 
spoon ginger,  one-half  teaspoon  allspice,  one-quarter 
teaspoon  cloves,  one-quarter  teaspoon  salt,  one  egg,  one 
tablespoon  molasses  if  desired;  heat  over  boiling  water 
until  it  thickens;  fill  crusts  and  bake  in  a  moderate  oven. 

PUMPKIN  PIE. 

Three-quarters  of  a  cup  of  pumpkin,  one  cup  milk, 
one  egg,  scant  teaspoon  each  of  ginger  and  cinnamon, 
one-quarter  of  a  cup  of  sugar,  generous  measure;  beat 
the  egg  light  and  add  the  spices  to  the  sugar,  till  well 
mixed ;  stir  into  the  beaten  egg ;  add  this  to  the  pump- 
kin; then  stir  into  the  milk  which  must  be  scalding  hot; 
bake  immediately. 


185 

Pastry 

COCOANUT  PIE. 
Three  eggs  well  beaten,  reserving  two  whiles  for 
frosting,  four  tablespoons  sugar  and  one  cup  cocoanut, 
enough  hot  milk  to  fill  pie;  after  baking  cover  with 
whites  well  beaten,  with  two  tablespoons  sugar;  return 
to  the  oven  and  brown.  1-i 

CHOCOLATE  PIE. 

Make  a  crust  and  bake  it  before  filling  is  put  in; 
prick  the  crust  well  with  a  fork,  both  sides  and  bottom, 
to  keep  it  from  rising  in  air  bubbles. 

Filling. — One  pint  milk  or  water,  two  yolks,  one 
large  teaspoon  corn  starch,  four  tablespoons  grated 
chocolate,  six  tablespoons  sugar;  boil  until  thick  and 
pour  into  the  crust;  make  meringue  with  the  whites 
and  bake  until  browned. 

CHESS  PIE. 

Yolks  of  four  eggs,  one  cup  sugar  and  one-half  cup 

butter,  one  cup  of  cream  or  rich  milk,  two  tablespoons 

flour,  one  cup  of  preserves;  flavor  with  vanilla  and  any 

kind  preserves  can  be  used.  iJ* 

SCOTCH  PIE. 

Slice  tart  apples  into  a  pie  plate,  cover  with  a  top 
crust  and  bake  until  apples  are  soft;  when  done  turn 
bottom  side  up  and  eat  very  hot  with  butter  and  sugar 
on  the  apple. 

LEMON  PIE. 

Four  tablespoonfuls  lemon  juice,  quarter  cup  flour; 
fill  the  cup  with  milk  and  mix  it  smooth;  three-fourths 
cup  sugar,  two  eggs;  beat  eggs  light;  add  the  sugar 
and  the  mixed  flour  and  milk;  lastly  the  lemon  juice; 
put  over  the  fire  and  cook  until  like  custard.  1 


186 


Pastry 


PIE  CRUST  FOR  ONE  PIE. 

One  large  cup  flour,  one-half  cup  shortening  (lard 
and  butter  mixed)  rubbed  through  the  hands  into  the 
flour,  a  little  salt  and  wet  with  ice-cold  water  to  make  the 
dough  just  so  it  can  be  handled;  flour  the  board  or 
what  is  better  a  marble  slab;  divide  the  crust  in  two 
parts  and  cover  the  plate,  reserving  the  rest  for  upper 
crust.  Tliis  is  a  plain  crust  and  just  enough  for  one 
pie.    Especially  good  for  fruit  pies. 

CHOCOLATE  PIE. 

Boil  one  pint  milk  and  add  three  teaspoons  corn 
starch;  dissolve  in  a  little  milk,  one  cup  sugar,  three 
tablespoons  melted  chocolate,  butter  the  size  of  a  wal- 
nut, yolks  of  three  eggs,  flavor  with  vanilla;  line  plate 
with  the  crust  and  pour  in  the  mixture;  bake  twenty 
minutes  and  make  frosting  of  whites  of  two  eggs,  two 
tablespoons  sugar. 

COCOANUT  PIE. 

One  fresh  grated  cocoanut,  one  well  beaten  egg,  one- 
half  cup  sugar,  one  cup  milk,  one  pinch  salt;  bake  a  deli- 
cate brown.  This  pie  has  no  upper  crust  and  is  made 
without  meringue. 

CREAM  PIE. 

Two  tablespoons  corn  starch  and  three  of  water 
stirred  smooth ;  pour  over  it  one  pint  boiling  water  and 
add  one  cup  sugar  and  boil  all  together,  adding  the  white 
of  one  egg  beaten  stiff;  a  pinch  of  salt,  vanilla  flavoring; 
line  plate  with  crust  and  bake,  when  cold  fill  with  the 
cream  and  cover  with  a  white  icing. 


187 

Pastry 

PASTRY  MADE  WITH  EGG. 
To  one  egg  beaten  lightly,  a  tablespoon  melted  but- 
ter, pinch  salt;  knead  in  with  fingers  enough  flour  to 
make  a  soft  smooth  dough  that  can  be  kneaded  without 
more  flour  or  sticking  to  the  board;  egg  paste  can  be 
rolled  very  thin,  it  being  elastic. 

APPLE  CUSTARD  PIE. 
Line  plate  with  crust,  slice  thin  nice  tart  juicy  apples 
and  half  fill  plate;  pour  over  them  a  custard  and  bake  till 
apples  are  cooked. 

RELIABLE  PIE  CRUST. 

One  cup  butter,  one  cup  lard,  five  cups  flour,  one  cup 
of  water;  cut  the  shortening  into  the  flour  till  it  is 
like  meal;  add  the  water  mixing  quickly;  this  is  crust 
enough  for  four  pies. 

Baking  fruit  pies  slowly  prevents  the  juice  from  run- 
ning out. 

HUCKLEBERRY  PIE. 
Take  two  cups  huckleberries  and  one-half  cup  cur- 
rants mixed,  one  cup  granulated  sugar,  one  tablespoon 
flour  and  mix  with  the  berries ;  line  a  deep  pie  plate  with 
rich  crust ;  put  in  the  fruit,  and  a  small  pinch  salt ;  cover 
with  thin  sheets  crust,  making  incessions  for  steam  to 
escape;  bake  until  well  browned. 

HUBBARD  SQUASH  PIE. 
Mix  well  one  cupful  of  steamed  and  sifted  squash, 
with  one  cup  milk,  one  cup  sugar  and  one  even  table- 
spoon ginger,  one  teaspoon  cinnamon,  one-half  tcaspoon- 
ful  salt,  two  eggs,  beaten  lightly ;  nutmeg  may  be  served 
in  place  of  cinnamon,  and  ginger. 


188 

Pastry 

PIE  PLANT  PIE. 

Wash  and  skin  the  pie  plant,  and  cut  in  inch  length 
pieces,  put  in  granite  pan  and  cover  with  cold  water,  and 
heat  to  boiling  and  drain  off  the  water,  to  two  cups  pie 
plant  add  one  cup  sugar,  a  tablespoon  flour  mixed  and 
nne  the  plate  with  paste,  put  in  the  pie  plant  and  cover 
with  thin  crust  with  slashes  for  steam  to  escape,  and  keep 
the  juice  from  running  out,  while  cooking;  bake  till  crust 
is  delicate  brown. 

CRANBERRY  PIE. 

To  one  quart  berries,  one  and  one-half  cups  sugar, 
one-half  cup  water  and  cook  fifteen  minutes;  line  plate 
with  rich  crust ;  cut  strips. 

CREAM  PIE. 
One  pint    cream  and    one  tablespoon    flour,    three- 
quarters  cup  sugar ;  mix  and  boil  all  together ;  season  with 
a  very  little  nutmeg;  bake  the  crust,  and  let  it  cool  be- 
fore filling. 

CRANBERRY  PIE. 

To  one  quart  berries,  one  and  one-half  cups  sugar, 
one-half  cup  water;  and  cook  fifteen  minutes;  line  plate 
with  rich  crust;  cut  strips  of  crust  rolled  thin  with  jagger 
one-half  inch  wide;  and  make  a  lattice  work  across  the 
top ;  bake  quickly  without  scorching. 

LEMON  PIE. 

Two  good  sized  lemons,  two  small  cups  of  sugar, 
four  yolks  well  beaten  eggs,  four  tablespoons  cornstarch, 
two  cups  boiling  water ;  boil  all  together  until  it  thickens, 
then  pour  into  crusts  which  have  been  previously  baked ; 
spread  the  beaten  and  sweetened  whites  on  top ;  set  in 
oven  until  nicely  browned ;  this  will  make  two  pies. 


189 

Pastry 

LEMON  PIE. 

One  cup  sugar,  two  tablespoons  flour  in  sugar,  juice 
and  grated  rind  of  one  lemon,  one  cup  boiling  water;  let 
boil  and  when  partially  cool,  stir  in  beaten  yolks  of  three 
eggs;  beat  the  whites  of  eggs  stiff  and  add  for  frosting. 

HUCKLEBERRY  PIE. 

Take  two  cups  huckleberries  and  one-half  cup  cur- 
rants mixed,  one  cup  granulated  sugar,  one  tablespoon 
flour  and  mix  with  the  berries,  line  a  deep  pie  plate  with 
rich  crust,  put  in  the  fruit,  and  a  small  pinch  salt,  cover 
with  thin  sheets  crust,  making  incisions  for  steam  to 
escape,  bake  until  well  browned. 

HUBBARD  SQUASH  PIE. 

Mix  well  one  cupful  of  steamed  and  sifted  squash, 
with  one  cup  milk,  one  cup  sugar  and  one  even  table- 
spoon ginger,  one  teaspoon  cinnamon,  one-half  tea- 
spoonful  salt,  two  eggs  beaten  lightly,  nutmeg  may  be 
served  in  place  of  cinnamon  and  ginger. 

PIE  PLANT  PIE. 

Wash  and  skin  the  pic  plant,  and  cut  in  inch  length 
pieces,  put  in  granite  pan  and  cover  with  cold  water  and 
heat  to  boiling  and  ilrain  off  the  water;  to  two  cups  pie 
plant  add  one  cup  sugar,  a  tal)lcspoon  flour  mixed  and 
line  the  plate  with  paste,  put  in  the  pie  plant  and  cover 
with  thin  crust  witli  slashes  for  steam  to  escape,  and 
keep  the  juice  from  running  out  while  cooking,  bake  till 
crust  is  delicate  brown. 


190 

Pastry 

CREAM  PIE. 

One  pint  cream  and  one  tablespoon  flour,  three  quar- 
ters cup  sugar,  mix  and  boil  all  togetlier,  season  with  a 
very  Httle  nutmeg,  bake  the  crust,  and  let  it  cool  before 
filling. 

CRANBERRY  PIE. 

To  one  quart  berries,  one  and  one-half  cups  sugar, 
one-half  cup  water,  and  cook  fifteen  minutes,  line  plate 
with  rich  crust,  cut  strips  of  crust  rolled  thin,  cut  with 
jagger  one-half  inch  wide,  and  make  a  lattice  work  across 
the  top,  bake  quickly  without  scorching. 

LEMON  PIE. 

Two  good-sized  lemons,  two  small  cups  of  sugar, 
four  yolks  well  beaten  eggs,  four  tablespoons  corn- 
starch, two  cups  boiling  water,  boil  altogether  until  it 
thickens,  then  pour  into  crusts  which  have  been  previ- 
ously baked,  spread  the  beaten  and  sweetened  whites 
on  top,  set  in  oven  until  nicely  browned,  this  will  make 
two  pies. 

LEMON  PIE. 

One  cup  sugar,  two  tablespoons  f^our  in  sugar,  juice 
and  grated  rind  of  one  lemon,  one  cup  boiling  water,  let 
boil  and  when  partially  cool  stir  in  beaten  yolks  of  three 
eggs,  beat  the  whites  of  eggs  stifif  and  add  for  frosting. 


S^ 


191 

Potatoes 

POTATOES  IN  JACKETS. 
Choose  smooth  potatoes  and  wash  well;  cut  a  tiny 
end  off  to  make  them  mealy;  boil  until  tender;  drain  and 
set  on  back  of  range  a  few  minutes  with  towel  over  them 
to  steam  dry. 

POTATOES  BOILED  WITH  CREAM. 
New  potatoes  are  best  cooked  this  way,  but  old  pota- 
toes may  be  cut  small  and  used  instead;  a  good  way  to 
cook  old  potatoes  in  the  spring  when  they  become  wilt- 
ed. Boil  until  tender,  drain,  season  with  salt  and  a  good 
piece  of  butter;  pour  milk  into  the  kettle  and  stir  care- 
fully, till  it  comes  to  a  boil;  do  not  break  the  potatoes. 

CREAMED  POTATOES. 
Dice  cold  boiled  potatoes,  sprinkle  with  salt,  make 
cream  dressing  of  one  pint  milk  and  one-half  cup  cream, 
two  tablespoons  butter  and  two  tablespoons  flour;  cook 
till  smooth  in  double  boiler;  butter  baking  dish  and  put 
in  a  layer  of  potatoes;  cover  with  dressing,  then  pota- 
toes, etc.,  with  cream  on  top;  bake  until  spots  of  brown 
appear  on  top. 

WARMED  POTATOES  IN  CREAM. 

Cut  in  cubes  or  slice  cold  potatoes,  sprinkle  well  with 
salt  and  a  little  pepper;  put  in  spider  with  milk  enough 
to  cover  generously;  add  a  good  tablespoonful  of  butter, 
and  when  the  milk  is  ready  to  boil,  sprinkle  in  slowly 
enough  dry  flour  to  thicken  the  milk  to  the  consistency 
of  thick  cream ;  let  all  boil  up  well  to  cook  the  flour 
thoroughly,  and  serve.  Potatoes  warmed  in  this  way  are 
delicious;  there  should  be  a  generous  quantity  of  the 
cream. 


192 

Potatoes 

STEWED  POTATOES. 
Two  good  sized  potatoes  pared  and  diced,  cover  with 
boiling  water  and  boil  five  minutes;  drain;  turn  into 
double  boiler  with  one  pint  milk;  cover  and  cook  ten 
minutes;  thicken  with  one  tablespoonful  of  flour;  add 
salt,  butter  and  pepper. 

LYONNAISE  POTATOES. 
One  small  onion  finely  chopped;  brown  in  a  sauce- 
pan with  a  large  lump  of  butter;  when  the  onion  begins 
to  brown  add  slices  of  cold  boiled  potatoes;  season  with 
salt  and  pepper;  stir  very  carefully  about  five  minutes, 
but  do  not  brown ;  a  spoonful  of  chopped  parsley  may  be 
added  if  hked. 

HASHED  BROWN  POTATOES. 

Chop  three  fine  cold  boiled  potatoes,  season  highly 
with  salt  and  pepper;  put  one  tablespoon  butter  in  fry- 
ing pan,  pouring  potatoes  in  and  placing  them  on  bottom 
of  the  pan;  put  on  back  of  stove  where  they  will  cook 
slowly,  turning  around  so  that  they  may  brown  evenly, 
but  do  not  stir  them;  when  well  crusted  on  the  bottom, 
roll  carefully  like  an  omelet,  and  turn  out  flat  on  hot 
platter. 

BROWN  POTATO  HASH. 

Chop  and  season  cold  potatoes;  melt  tablespoon  but- 
ter in  spider;  put  in  potatoes  to  a  depth  of  three-quarters 
of  an  inch;  fry  a  rich  brown,  but  do  not  stir;  when  rich 
brown,  fold  as  for  omelet. 

SCALLOPED  POTATOES. 
Pare  and  slice  potatoes  enough  for  a  medium  sized 
baking  dish;  rub   together  two  tablespoons   flour  and 


193 

Potatoes 

butter  size  of  an  egg;  pour  over  this  slowly  one  quart  liot 
milk ;  return  to  boiler  and  stir  over  a  moderate  fire  till 
thick  as  cream;  pour  this  over  the  salted  potatoes  in  the 
baking  dish;  set  in  the  oven  and  bake  slowlj'  till  done, 
and  brown  several  slices  of  breakfast  bacon  on  top;  this 
adds  much  to  the  dish.  22 

BROWNED  NEW  POTATOES. 
Take  the  tiny  potatoes  that  are  too  small  to  boil, 
scrape  or  pare  and  put  in  biscuit  tin  in  which  has  been 
melted  a  good  tablespoon  butter,  and  one  of  roast  meat 
dVippings;  sprinkle  well  with  salt  and  pepper,  and  bake, 
stirring  often,  until  well  browned  and  tender.  Old  po- 
tatoes can  be  cut  small  and  prepared  the  same  way  but 
are  not  so  good. 

POTATOES  FRIED  WHOLE. 
Peel  rather  slim  potatoes,  boil  about  ten  minutes  in 
salted  water;  remove  from  the  water  and  wipe  dry;  roll 
in  beaten  egg  and  cracker  crumbs,  and  fry  till  tender  in 
deep  fat.  Very  small  potatoes  may  be  cooked  in  the 
boiling  fat  alone,  and  the  egg  and  crumbs  may  be  omit- 
ted. Be  sure  each  potato  is  wiped  dry  before  putting 
into  the  frying  kettle;  drain  a  few  minutes  on  brown  pa- 
per before  serving. 

FRIED  RAW  POTATOES. 
Peel  medium  sized  potatoes  and  slice  across  very 
thin.  Have  a  tablespoon  each  of  butter  and  sweet  lard, 
or  drippings  hot  in  the  frying  pan;  add  the  sliced  pota- 
toes, sprinkling  with  salt  and  pepper;  cover  tightly  to 
keep  in  the  steam.  Do  not  cook  too  fast  as  they  burn 
quickly;  stir  carefully  so  as  not  to  break  the  slices;  when 


194 

Potatoes 

nearly  tender  remove  the  lid  and  let  them  fry  a  light 
brown ;  serve  very  hot. 

BROWNED  POTATOES  WITH  ROAST. 
Choose  potatoes  the   same  size,  pare  and  put  in  a 
pan,  in  which  beef  is  roasting,  turn  several  times  until 
uniformly  brown;  serve  on  the  same  platter  around  the 
roast. 

MASHED  POTATOES. 

Boil  potatoes  of  uniform  size,  until  very  tender  but 
not  mushy;  drain  and  return  to  the  fire,  and  stir  a  min- 
ute until  they  steam  out  dry,  then  mash  thoroughly  leav- 
ing no  lumps;  season  with  a  large  piece  of  butter  and 
salt,  pour  in  milk  and  beat  briskly  until  smooth;  pile 
on  dish,  dot  with  butter;  sprinkle  pepper  over  it. 

MASHED  POTATO  WITH  ONION. 
Chop  very  fine  one  small  onion,  and  add  to  mashed 
potato  just  as  it  is  ready  to  dish;  let  the  onion  cook  with 
the  potato  about  three  minutes  beating  it  well.  This  is 
a  very  appetizing  way  of  serving  potato  to  one  who  likes 
the  onion  flavor. 

WARMED  MASHED  POTATOES. 
When  the  potato  is  set  away  to  cool  pack  it  down 
hard  in  a  bread  pan;  when  very  cold  turn  out  the  mold 
and  cut  thick  slices  of  the  potato,  and  fry  brown  in  fry- 
ing pan  in  hot  butter  and  drippings;  turn  carefully  with 
pan-cake  turner,  when  one  side  is  browned.  A  quick 
and  appetizing  way  to  warm  potatoes. 

POTATO  PATS. 
Form  cold  mashed  potatoes  into  pats,  using  flour  to 
prevent  sticking  to  the  hands,  brush  with  beaten  egg 


195 

Potatoes 

and  set  on  buttered  pan  to  brown  in  oven,  or  fry  in  spi- 
der till  brown  on  both  sides. 

SCALLOPED  POTATOES. 
Slice  raw  potatoes  very  thin,  arrange  in  a  buttered 
baking  dish  in  layers,  sprinkle  with  salt,  pepper,  and 
a  tiny  bit  of  dry  flour ;  when  the  dish  is  full  pour  enough 
hot  milk  over  to  just  cover  well  (if  the  dish  is  too  full 
the  milk  will  run  over  when  it  begins  to  bake) ;  bake 
slowly,  try  with  a  fork  and  when  soft  lift  the  crust  that 
has  formed  in  two  or  three  places,  insert  a  piece  of  but- 
ter in  each  place,  let  the  dish  remain  in  the  oven  for  a 
few  minutes  longer,  for  the  butter  to  melt  through  well, 
and  serve  with  folded  napkin  around  the  dish.  The  but- 
ter can  be  put  in  with  the  other  seasoning,  but  is  more 
apt  to  curdle  the  milk. 

SCALLOPED  POTATOES  NO.  2. 
Two  tablespoons  butter,  two  tablespoons  flour,  one 
pint  milk,  one  teaspoon  salt  and  a  little  black  pepper; 
melt  butter  in  sauce  pan,  stir  in  the  flour  until  smooth, 
add  salt  and  pepper;  pare  and  slice  thin  four  raw  or  cold 
boiled  or  baked  potatoes,  arrange  in  layers  in  a  buttered 
baking  dish;  sauce,  potatoes,  with  sauce  on  top,  salt 
each  layer  of  potatoes  slightly,  dust  crumbs  over  the  top 
and  bake  in  the  oven;  if  cooked  potatoes  are  used  half 
an  hour  will  be  sufficient,  but  if  raw  ones  are  used,  bake 
slowly  until  a  fork  will  penetrate  the  bottom  layer  eas- 

iiy. 

SARATOGA  CHIPS. 
Pare  and  cut  into  wafer  like  slices  with  a  slaw  cutter, 
let  stand  in  ice  water  to  harden  the  slices  for  about  an 
hour;  wipe  a  handful  of  the  slices  dry  with  a  napkin,  scp- 


196 

Potatoes 


arate  the  slices  and  drop  a  few  at  a  time  into  boiling 
lard;  keep  them  moving  so  that  the  slices  do  not  stick  to- 
gether, fry  a  light  brown,  remove  with  wire  spoon  shak- 
ing off  all  the  fat  possible,  dry  on  brown  paper,  sprinkle 
with  fine  salt. 

SARATOGA  POTATOES. 

Peel  and  slice  very  thin,  drain  and  dry  in  a  cloth; 
have  lard  boiling;  be  sure  to  have  enough  lard  to  cover 
them  well,  and  drop  in  a  few  at  a  time;  salt  as  you  take 
out  and  lay  on  blotting  paper,  to  absorb  the  grease. 

BROWNED  WARM  POTATOES. 
Cut  cold  boiled  or  baked  potatoes  in  thick  length- 
wise slices,  put  in  frying  pan  containing  equal  quantities 
of  butter  and  drippings  which  have  been  heated  bub- 
bling hot,  lay  in  the  slices  carefully,  sprinkle  well  with 
salt  and  pepper,  put  a  tiny  piece  of  butter  or  dripping 
on  each  slice,  just  before  it  is  ready  to  turn;  fry  brown 
on  both  sides,  turning  each  piece  carefully;  serve  on  a 
small  hot  platter. 

PYRAMIDS  OF  POTATOES. 
Well  wash  and  peel  two  pounds  of  potatoes,  put  them 
in  a  stew  pan  with  sufificient  water  to  cover  them,  add  a 
little  salt  and  let  them  boil  until  tender,  then  strain  of? 
the  water  and  add  one  ounce  of  butter,  a  little  milk  and 
one  egg,  well  whisk  them  together,  then  pile  in  a  pyra- 
mid on  a  dish,  place  in  a  very  hot  oven  to  brown  the  sur- 
face. 

POTATO  RIBBONS. 

Chop  and  peel  potatoes  very  carefully  cutting  away 
all  specks;  pare  them  as  you  would  an  apple,  round  and 
round  very  thinly;  place  them  in  a  frying  basket  and 


197 

Potatoes 


boil  in  deep  fat  for  about  six  minutes;  sprinkle  with  salt 
and  serve  in  a  pyramid  on  a  napkin. 

STUFFED  POTATOES. 
Choose  large  smooth  potatoes  of  uniform  size;  bake 
till  mealy,  remove  from  oven,  cut  off  a  small  end  of  each, 
remove  the  potato  carefully,  so  as  not  to  break  the  skins; 
put  all  the  potato  scraped  out  into  a  bowl,  mash  thor- 
oughly, season  well  with  butter,  salt  and  a  very  little 
cream,  re-stuff  the  potato  shells,  and  return  to  the  oven 
to  heat  through.  89 

POTATO  PUFF. 

One  cup  mashed  potato,  one  tablespoon  melted  but- 
ter, one  well  beaten  egg,  one-half  cup  milk,  pinch  salt; 
bake  in  buttered  pan  in  quick  oven.  8!) 

POTATO  AND  FISH  TURBOT. 
Place  a  layer  of  mashed  potato  (cold  or  hot)  in  a 
buttered  baking  dish,  then  a  layer  of  cold  flaked  fish, 
alternate  until  dish  is  full,  seasoning  each  layer  if  need- 
ed, pour  a  good  white  sauce  over  all,  put  a  layer  of 
crumbs  on  top  and  bake  brown.  Cold  roast  meat  or 
steak  can  be  chopped  fine  and  used  instead  of  the  fish, 
substituting  gravy  or  stock  for  the  white  sauce  if  de- 
sired. 89 
POTATO  BALLS. 

Form  hot  mashed  potatoes  into  balls,  about  size  of  an 
egg,  butter  a  baking  tin  well,  set  the  balls  on  it  so  they 
do  not  touch,  brush  with  beaten  egg,  and  brown  in  the 
oven;  when  done  lift  each  with  a  pan-cake  turner  to  a 
hot  platter.  '*5 

RICED  POTATOES. 

Boil  potatoes  and  press  through  a  vegetable  press, 


198 

Potatoes 


into  a  dish  in  which  they  are  to  be  served,  sprinkle  a  Ht- 
tle  salt  on  each  potato  as  it  is  put  into  the  press.  Drawn 
butter  is  very  nice  to  serve  with  riced  potatoes. 

BAKED  POTATO  HASH. 
Chop  cold  potatoes  fine,  season  with  salt  and  pepper, 
put  in  buttered  baking  dish  with  generous  bits  of  butter, 
sprinkled  well  through;  pour  on  enough  hot  milk  to 
nearly  cover,  dust  crumbs  over  the  top  and  bake  a  light 
brown. 

FRICASSEE  OF  POTATO. 
(Castle  Hill.) 
One  quart  cold,  lightly  boiled  potato,  minced  or  sliced 
thin ;  stew  in  one-third  pint  rich  thick  cream ;  butter  size 
of  half  an  egg;  salt  and  pepper  to  taste;  the  success  of 
this  dish  depends  largely  on  the  te.xture  and  flavor  of  the 
potato;  a  firm  not  mealy  potato  is  best.  112 

POTATO  NUTS. 
Pare  raw  potatoes  and  cut  into  balls  with  a  vegetable 
cutter,  drop  them  into  cold  water  a  few  moments,  drain 
and  drop  them  into  salted  boiling  water  for  five  minutes; 
skim  them  out  and  dry  them  and  put  them  into  a  hot  spi- 
der, with  plenty  of  butter,  shake  them  around  well,  then 
place  in  a  hot  oven  to  brown,  or  cook  them  in  deep  lard; 
serve  hot. 

A  DAINTY  WAY  TO  PREPARE  MASHED  PO- 
TATOES. 
When  mashed  and  seasoned  and  stirred  till  very  light, 
press  them  through  a  colander,  or  sifter,  into  the  dish 
from  which  they  are  to  be  served.  They  resemble  ver- 
micelli, and  make  a  very  pretty  dish  and  must  be  served 
very  hot;  an  excellent  accompaniment  to  game  or  roasts. 


199 

Potatoes 

AN  EXCELLENT  WAY  TO  BAKE  POTATOES. 
Put  them  into  boijingf  water  and  boil  fifteen  minutes, 
then  bake  in  hot  oven  till  dark  brown ;  good  to  cook  in 
summer  as  they  require  not  more  than  half  the  time  to 
bake. 

A  GOOD  WAY  TO  COOK  OLD  POTATOES. 
Peel  and  boil  in  water  with  a  little  salt,  when  thor- 
oughly cooked  remove  from  the  kettle,  do  not  break 
them,  and  dip  into  beaten  egg  and  cracker  crumbs,  or 
dry  bread  crumbs,  and  fry  in  deep  fat. 

SWEET  POTATOES. 
Sweet   potatoes   may   be  baked   or   boiled   in   their 
skins,  the  same  as  Irish  potatoes,  cold  sweet  potatoes 
may  be  sliced  and  fried  a  light  brown  in  hot  drippings. 

SWEET  POTATOES  ROASTED  WITH  MEAT. 
Pare  potatoes  and  place  in  the  baking  pan,  with  the 
meat,  sprinkle  a  little  salt  and  pepper  over  them,  before 
they  are  put  into  the  pan;  baste  often  until  baked  soft, 
serve  on  the  platter  with  meat. 

SOUTHERN  SWEET  POTATOES. 
Boil  the  sweet  potatoes  until  done,  peel  and  cut  in 
slices  about  a  quarter  of  an  inch  thick,  put  in  baking 
dish  or  porcelain  pan  a  layer  of  the  potatoes  then  butter 
and  granulated  sugar,  then  a  layer  of  potatoes,  butter 
and  sugar,  and  so  on  till  dish  is  full;  have  the  last  layer 
butter  and  sugar  and  bake  slowly  twenty-five  or  thirty- 
five  minutes.    Very  nice.  11 

SWEET  POTATO  CROQUETTES. 
Take  bits  of  cold  chicken  and  chop  fine,  mix  witli 


200 

Potatoes 

mashed  potato,  moisten  with  gravy  if  you  have  any,  if 
not  use  melted  butter,  dip  in  beaten  egg  and  cracker 
crumbs,  fry  in  wire  basket  in  deep  fat. 

SWEET  POTATO  TOAST. 
Boil  and  mash  sweet  potatoes;  one  cup  potatoes,  two 
tablespoons  sugar,  one  teaspoon  butter,  three-quarters 
cup  milk  and  one  ef:;g,  season  with  salt  and  mix  to  the 
consistency  of  paste;  cut  wheat  bread  into  thin  slices, 
and  butter  them  and  place  in  a  buttered  pan,  spread  them 
with  the  potato,  spread  one-half  inch  thick,  sprinkle  with 
sugar  and  cinnamon;  bake  in  a  hot  oven  about  thirty 
minutes. 

SWEET  POTATO  CODFISH  BALLS. 
Four  sweet  potatoes  and  boil  and  mash,  three  table- 
spoons butter,  four  teaspoons  of  shredded  codfish,  form 
into  pats  and  fry  in  butter. 

SCALLOPED  SWEET  POTATOES. 
Boil  six  sweet  potatoes,  slice  thin,  cover  the  bottom 
of  the  dish  with  a  layer  of  potatoes,  season  with  salt  and 
pepper  and  small  pieces  of  butter,  add  a  layer  of  oysters 
and  bread  crumbs,  then  potatoes  alternately  till  dish  is 
full,  then  pour  over  the  oyster  liquor  and  bake  twenty- 
five  minutes. 

SWEET  POTATOES  SOUTHERN  STYLE. 
Choose  medium  sized  potatoes  and  pare  and  parboil 
them  ten  minutes,  cut  lengthwise  in  halves,  or  slice  rath- 
er thick,  and  lay  in  well  buttered  baking  pan,  butter 
them  well  and  baste  with  a  syrup  of  sugar  and  water; 
bake  in  rather  hot  oven  and  baste  often  with  the  syrup 
as  they  brown.  They  should  be  almost  transparent  or 
candied,  and  tender  and  well  browned  when  done.  This 
is  the  favorite  way  of  cooking  them  in  the  South. 


201 

Potatoes 


POTATOES  IN  CREAM. 

Take  one  pint  of  cold  boiled  potatoes  and  chop  them 

fine  and  season  with  salt  and  pepper,  one  cupful  of  cream 

and  a  full  tablespoon  butter ;  put  all  in  the  sauce-pan  and 

cook  gently,  shaking  them  from  time  to  time  and  serve 

^°^-  POTATOES. 

One  cupful  of  mashed  potatoes  and  one-half  table- 
spoon cream,  the  beaten  yolk  of  one  egg;  stir  over  the 
fire  till  thoroughly  mixed  and  remove  from  the  fire ;  whip 
the  white  of  the  tgg  to  a  stiff  froth  and  drop  spoonful 
into  a  greased  pan  and  bake  a  very  delicate  brown. 

POTATO  STRAWS. 
Prepare  raw  potatoes  by  cutting  into  very  thin 
strips,  not  much  larger  than  matches,  then  into  cold  water 
with  a  little  salt,  then  turn  off  the  water  and  drain  on  a 
napkin ;  fry  in  deep  lard  and  drain  on  brown  paper,  for 
a  moment  before  serving. 

POTATO  RISSOLES. 
Boil  and  mash  and  season  with  salt  and  pepper,  small 
bit  of  butter  and  have  ready  a  small  bit  of  parsley 
(chopped),  make  potato  into  small  balls,  dip  them  into 
beaten  egg,  and  crumbs  and  fry  in  hot  fat,  two  or  three 
minutes ;  a  little  ham  or  tongue  chopped  fine,  with  a  bit 
of  onion,  makes  a  nice  lunch  dish. 

POTATOES  IN  CREAM. 
Take  one  pint  of  cold  boiled  potatoes  and  chop  them 
fine  and  season  with  salt  and  pepper,  one  cupful  of 
cream  and  a  full  tablespoon  butter,  put  all  in  the  sauce- 
pan and  cook  gently,  shaking  them  from  time  to  time 
and  serve  hot. 


202 

Potatoes 


POTATOES. 

One  cupful  of  mashed  potatoes  and  one-half  table- 
spoon cream,  the  beaten  yolk  of  one  egg,  stir  over  the 
fire  till  thoroughly  mixed  and  remove  from  the  fire, 
whip  the  white  of  the  egg  to  a  stiff  froth  and  drop 
spoonful  into  a  greased  pan  and  bake  a  very  delicate 
brown. 

POTATO  STRAWS. 

Prepare  raw  potatoes  by  cutting  into  very  thin 
strips,  not  much  larger  than  matches,  put  them  into  cold 
water  with  a  little  salt,  then  turn  off  the  water  and  drain 
on  a  napkin,  fry  in  deep  lard  and  drain  on  brown  paper 
for  a  moment  before  serving-. 

POTATO  RISSOLES. 

Boil  and  mash  and  season  with  salt  and  pepper  small 
bits  of  butter  and  have  ready  a  small  bit  of  parsley 
(chopped),  make  potato  into  small  balls,  dip  them  into 
beaten  egg  and  crumbs  and  fry  in  hot  fat  two  or  three 
minutes,  a  little  ham  or  tongue  chopped  fine,  with  a 
bit  of  onion  makes  a  nice  lunch  dish. 


0^ 


203 

Puddings  and  Pudding  Sauces 


ENGLISH  PLUM  PUDDING. 
One-half  pound  suet,  chopped  fine,  two  cups  seedless 
raisins,  one  cup  currants  and  one  half  cup  citron,  grated 
rind  of  an  orange,  one  cup  sugar,  mix  thoroughly  with 
the  rind,  then  add  one-half  pound  stale  bread,  crumbed, 
three-fourths  teaspoon  cinnamon,  one-fourth  teaspoon  of 
cloves,  one-third  teaspoon  mace;  when  well  mixed  add 
the  well  beaten  yolks  of  three  eggs,  one-half  cup  milk; 
lastly  the  well  beaten  whites  of  the  eggs;  steam  six 
hours;  serve  with  wine  sauce  or  fairy  butter. 

MALVERN  PUDDING. 
Line  pudding  basin  with  thin  slices  of  bread,  fill  with 
stewed  fruit  of  any  kind  that  may  be  in  season,  taking 
care  to  have  plenty  of  juice  to  soak  into  the  bread,  and 
make  stick  well  together  (it  is  best  to  put  fruit  in  while 
hot),  cover  with  more  slices  of  bread,  and  then  put  plate 
with  a  weight  on  it  and  let  it  stand  till  next  day;  serve 
with  cream  or  custard;  a  mixture  of  fruit  may  be  used 
instead  of  all  one  kind.  '^^ 

SHATTUCK  PUDDING. 

One  cup  of  sugar,  one  cup  nuts,  one  cup  dates,  one 
teaspoonful  flour,  one  teaspoonful  Ipaking  powder,  two 
eggs.  lO'S 

OSIIKOSH  PUDDING. 

One  cup  molasses  and  one  cup  suet,  three  cups  flour 
and  one  cup  sour  milk,  two  even  teaspoonfuls  soda,  one 
even  teaspoonful  cloves,  one  even  teaspoonful  cinna- 
mon, a  pinch  of  salt. 

Sauce  for  Above: — Put  together  two  coffee  cups  of 
powdered  sugar,  one-half  cup  butter  and  add  very  slow- 
ly one  cup  sherry  wine;  float  pan  of  sauce  in  a  kettle  of 
boiling  water,  do  not  stir  it  lest  it  curdle.  -*» 


204 

Puddings  and  Pudding  Sauces 


BAKED  INDIAN  PUDDING. 
One  quart  milk  let  come  to  a  boil,  six  level  table- 
spoons cornmeal,  moistened  in  more  cold  milk;  when 
the  milk  boils  stir  in  the  meal  until  it  thickens,  let  it 
cool  and  add  two  eggs,  one-half  or  three-quarters  cup 
sugar,  one  or  two  tablespoons  molasses,  three-quarters 
cup  seeded  raisins,  one  tablespoon  butter,  salt,  cinnamon, 
cloves,  nutmeg,  and  allspice  to  taste;  bake  slowly  one 
and  one-half  hours,  stir  at  first  and  then  let  the  crust 
form  and  brown. 

SUET  PUDDING. 

One  cup  suet,  chopped  fine,  and  one  cup  molasses, 
one  cup  raisins  (chopped),  two  cups  sweet  milk,  one  tea- 
spoon saleratus,  flour  to  thicken,  two  eggs,  cloves,  all- 
spice, and  cinnamon  to  taste,  one  cup  brown  sugar; 
steam  three  hours  and  serve  with  sauce.  30 

SUET  PUDDING. 
One  cup  of  suet  chopped  fine,  one  cup  of  raisins 
chopped,  one  cup  molasses  and  one  cup  sweet  milk,  three 
tablespoons  baking  powder  and  spice  to  taste,  four  cups 
of  flour;  mix  and  steam  three  hours;  serve  with  hot 
sauce.  56 

STEAMED  BREAD  PUDDING. 

Three  cups  bread  crumbs,  one  cup  raisins,  shredded 
and  chopped,  one-half  cup  flour  and  two  tablespoons 
butter,  one  egg  and  one  teaspoon  soda,  one  teaspoon 
spices,  melt  the  butter  and  stir  into  the  crumbs,  next 
add  the  beaten  egg  and  then  the  spices  and  the  soda, 
dissolving  the  latter  in  one  cup  sweet  milk;  dredge  the 
raisins  with  the  flour  and  stir  them  into  the  batter,  and 
steam  two  hours;  if  the  batter  seems  very  stifif  add  more 


205 

Puddings  and  Pudding  Sauces 


milk,  it  should  be  the  consistency  of  corn  bread;  serve 
with  wine  sauce. 

ROCHESTER  SUET  PUDDING. 
One  cup  suet  chopped  fine,  one  cup  milk  and  one  cup 
molasses,  two  cups  fruit  and  three  and  one-half  cups 
flour,  one  teaspoon  soda;  mix  suet,  molasses  and  milk, 
then  add  part  of  the  flour  and  pinch  of  salt,  lastly  the 
fruit  dredged  with  the  rest  of  the  flour;  steam  three 
hours;  serve  with  wine  or  brandy  sauce. 

SUET  PUDDING. 
One  cup  suet  and  one  cup  molasses,  one  cup  sweet 
milk,  three  and  a  half  cups  flour,  one  cup  some  sort  of 
fruit;  one  teaspooiiful  soda,  one  teaspoonful  baking  pow- 
der, one-half  teaspoon  salt  and  steam  two  hours.        -1 

SUET  PUDDING. 

One  cup   of  suet   chopped  fine,  one  cup  of  raisins 

chopped,  one  cup  molasses  and  one  cup  sweet  milk,  three 

tablespoons  baking  powder  and  spice  to  taste,  four  cups 

of  flour;  mix  and   steam  three   hours,  serve   with  hot 

sauce. 

STEAMED  GRAHAM  PUDDING. 

Two  cups  graham  flour,  one  cup  milk,  one  cup  mo- 
lasses, one  egg,  one-half  teaspoon  of  cloves  and  cinna- 
mon each,  a  little  nutmeg  and  salt,  one  teaspoonful  so- 
da dissolved  in  two  tablespoons  water;  mix  all  these  in- 
gredients well,  flour  the  raisins  and  add  them;  turn  into 
a  greased  jian  and  steam  three  hours;  serve  with  fairy 
butter  or  wine  sauce. 

STEAMED  INDIAN  PUDDING. 
One    cup    of    sour    cream,    two    well    beaten    eggs, 


206 

Puddings  and  Pudding  Sauces 


one-half  teaspoon  soda  dissolved  in  little  water,  pinch 
of  salt,  corn  meal  to  make  a  batter  like  griddle  cakes, 
one  cup  raisins  well  dredged;  turn  into  a  covered  mold, 
boil  two  hours;  serve  with  sugar  and  cream. 

INDIAN  PUDDING. 
Boil  one  pint  milk;  mix  one-half  pint  corn  meal  with 
one-half  pint  cold  milk;  stir  into  the  hot  milk;  when 
scalded  remove  from  the  hot  fire,  add  one  gill  of  molas- 
ses, two  tablespoons  brown  sugar,  one-half  teaspoon 
salt,  one  teaspoon  ginger,  a  little  cinnamon,  one  well 
beaten  egg,  and  one  pint  cold  milk;  turn  into  an  earthen 
pudding  dish,  and  bake  three  hours. 

STRAWBERRY  SHORTCAKE. 
One  pint  flour  with  a  little  salt,  two  teaspoons  baking 
powder  and  butter  size  of  an  egg,  two  tablespoons  sugar 
and  yolk  of  one  egg,  the  butter,  sugar,  salt  and  baking 
powder  should  be  rubbed  through  the  flour  with  an  egg, 
milk  to  make  a  soft  dough,  but  do  not  knead  the  dough, 
barely  mix  and  put  in  pie  pan,  and  when  done  split  it  with 
a  long  knife ;  spread  crushed  strawberries  and  sugar  be- 
tween the  layers  and  serve  with  sugar  and  cream.      22 

ENGLISH  PLUM  PUDDING. 
One  pound  currants  and  one  pound  seeded  raisins, 
one-half  pound  citron,  one  pound  sugar,  one  pound 
bread  crumbs,  one  cup  molasses,  one  teaspoonful  cin- 
namon, one-half  teaspoonful  cloves,  one  nutmeg,  eight 
eggs  and  one  half  ounce  butter,  one  ounce  sweet  al- 
monds, one  tablespoonful  flour,  one  teaspoonful  soda, 
rind  of  one  lemon  and  boil  all  day. 


207 

Puddings  and  Pudding  Sauces 


PLUM  PUDDING. 

One-half  pound  of  sugar,  one  pound  raisins,  one 
pound  currants,  one  pound  sultanas,  one  pound  suet 
(best  kidney  suet),  one-half  pound  of  bread  crumbs, 
one-half  pound  flour, one-half  pound  of  mixed  peel,  one- 
half  pound  of  almonds,  one-half  pint  of  brandy,  one  wine 
glass  of  rum,  juice  of  four  lemons  and  rind  of  two,  eight 
eggs;  let  the  suet  be  freed  from  skin  and  chopped  fine, 
blanch  and  chop  almonds,  also  chop  fruit  and  peel  and 
grate  bread  crumbs;  mix  all  ingredients  together  with 
the  eggs  and  spirits,  adding  spices  to  taste,  put  the  mix- 
ture into  well  greased  shapes,  tie  over  lightly  with  cloths 
and  boil  for  six  or  seven  hours.  10 

SAUCE. 
One  large  cup  white  sugar,  one-third  cup  butter,  beat 
together  until  very  light,  add  one  egg  and  beat  a  little 
more,  one  cup  wine  or  water  and  flavoring  added,  a  tea- 
spoonful  at  a  time;  set  in  hot  water  or  double  boiler,  and 
stir  occasionally  until  thick  as  cream.  lO 

PLUM  PUDDING. 

One  cup  tapioca  soaked  over  night  in  one  quart  cold 
water,  one  quart  jar  of  blue  plums,  one  cup  sugar,  one 
teaspoon  vanilla,  a  little  salt  and  cook  tapioca  till  clear; 
let  plums  heat  thoroughly  and  then  add  sugar;  take  from 
fire  and  add  vanilla,  then  mix  with  tapioca;  put  in  baking 
dish  and  bake  half  an  hour,  cover  with  a  meringue  and 
then  brown  delicately;  serve  with  whipped  cream.        ■♦*> 

APPLE  OR  PEACH  TAPIOCA. 
One  good  cup  pearl  tapioca,  soaked  over  night  or 
soaked  two  hours  and  then  steamed  until  clear,  butter 


208 

Puddings  and  Pudding  Sauces 


a  baking  dish,  put  in  a  layer  of  glace  fruit,  sprinkle  with 
a  very  little  sugar,  then  tapioca  seasoned  with  sugar, 
until  dish  is  full.  Tapioca  should  cover  the  top;  bake  un- 
til fruit  is  tender,  and  tapioca  is  clear;  serve  with  cream 
and  sugar;  a  little  sugar  in  baking  improves  the  tapioca, 
but  the  pudding  should  not  be  too  sweet. 

FIG  PUDDING. 
One  cup  of  flour  and  one  cup  suet  chopped  very  fine, 
one  cup  of  bread  crumbs,  one  cup  currants,  one  cup  rais- 
ins seeded,  one  cup  of  milk,  two  teaspoonfuls  molasses, 
one  and  one-half  teaspoonfuls  of  cinnamon,  one  pound 
figs  chopped  very  fine,  one-half  teaspoonful  salt;  bake  in 
a  mold  for  four  hours.  103 

SWEDISH  TIMBALES— FOR  THE  SHELLS. 

One  cup  of  flour,  one-half  cup  of  milk,  two  eggs,  one 
half  teaspoon  salt,  one-half  teaspoonful  sugar,  two  table- 
spoons of  salad  oil;  put  all  ingredients  into  a  mixing 
bowl  and  beat  with  a  Dover  egg  beater  to  a  smooth  bat- 
ter. 103 
PRUNE  AND  APPLE  PUDDING. 

Eight  large  apples,  three-quarters  pound  of  fine 
prunes,  one  and  one-half  cups  sugar,  one  cup  water,  one 
and  one-half  tablespoons  corn  starch  (small),  one  pint 
whipped  cream,  one  teaspoon  vanilla;  cut  the  apples  in 
quarters  and  stew  till  clear  in  syrup  made  of  the  sugar 
and  water.  Stew  slowly  with  great  care  to  keep  the 
quarters  unbroken;  stew  the  prunes  until  they  can  be 
pierced  easily  with  a  fork;  remove  the  stones  carefully 
and  press  each  prune  back  into  shape;  arrange  the  ap- 
ples and  prunes  fixed  prettily  together  on  a  large  plat- 
ter, pour  the  juice  left  from  the  apples  and  prunes  to- 


209 
Puddings  and  Pudding  Sauces 


gether  (it  should  be  reduced  to  about  a  cup  and  a  half), 
thicken  with  the  corn  starch  moistened  with  water;  stir 
until  well  cooked  and  pour  over  the  fruit.  When  cold 
serve  with  whipped  cream,  sweetened  and  flavored  with 
vanilla,  heaped  on  top  the  pudding. 

PRUNE  PUDDING. 
One  pound  of  prunes  stewed  and  chopped  fine,  whites 
of  six  eggs  well  beaten,  one-half  cup  powdered  sugar; 
beat  the  eggs  very  light  and  stir  them  into  the  prunes, 
add  the  sugar  and  beat  well;  bake  twenty  minutes  in  a 
buttered  dish ;  serve  at  once  with  whipped  cream. 

FIG  PUDDING. 

Soak  one  cup  of  bread  crumbs  in  one  cup  milk  thirty 
minutes,  add  three  eggs  well  beaten,  one-half  teaspoon 
each  salt  and  cinnamon,  one-half  nutmeg,  three  table- 
spoons heaping  of  finely  chopped  suet,  and  one  gill 
sugar;  cut  one-half  pound  of  figs  in  pieces  (small),  dredge 
well  with  flour  and  stir  into  the  batter,  turn  into  a  pud- 
ding mold  with  a  tightfitting  cover,  steam  three  hours 
and  serve  with  wine  sauce. 

DATE  PUDDING. 

Make  a  batter  from  one  egg,  one  and  one-half  gills 
milk,  one  tablespoon  butter,  two  tablespoons  water,  one 
cup  flour,  one  teaspoonful  baking  powder;  stone  enough 
dates  to  make  one  cup,  cut  fine  and  dust  with  flour,  and 
stir  through  the  batter,  rub  in  a  buttered  mold  and  steam 
one  hour  and  fifteen  minutes;  serve  with  a  sweet  sauce. 

PIE  PLANT  PUDDING. 
Peel  and  slice  enough  pie  plant  into  a  buttered  bak- 
ing dish,  to  make  thick  layer  over  the  bottom  of  the 


I 


210 

Puddings  and  Pudding  Sauces 


dish,  sprinkle  with  sug^ar  and  dot  with  bits  of  butter; 
make  a  dough  as  for  baking  powder  biscuit ;  cover  the 
pie  plant  and  bake ;  serve  with  a  rich  hot  sauce. 

APPLE  SOUFFLE  PUDDING. 
Six  or  seven  juicy  tart  apples,  one  cup  fine  bread 
crumbs,  four  eggs  and  two  tablespoons  butter,  nutmeg 
and  a  little  grated  lemon  peel;  pare  the  apples  and  slice 
into  a  double  boiler,  cook  without  any  water  till  very 
tender,  wash  smooth  and  while  hot  stir  in  the  butter  and 
sugar;  let  it  get  quite  cold  and  then  stir  in  the  well  beat- 
en yolks  of  eggs,  then  the  whites  beaten  very  stiff,  alter- 
nately with  the  crumbs;  flavor  and  beat  hard  for  two  min- 
utes, and  bake  in  a  buttered  dish  in  a  moderate  oven 
one  hour;  keep  covered  for  the  first  half  or  three-quarters 
of  an  hour;  serve  warm  with  fairy  butter  or  sugar  and 

cream.  ^^ 

APPLE  PUDDING. 

Fill  buttered  baking  dish  with  sliced  apples,  sprinkle 
with  sugar  and  dot  with  butter;  set  on  stove  a  few  min- 
utes, pour  over  them  a  batter  made  of  one-half  cup 
sugar,  one  tablespoon  butter,  one  egg,  two  cups  sweet 
milk,  one  cup  flour,  one  teaspoon  baking  powder  sifted 
in  flour,  bake  until  nicely  browned;  serve  with  cream  and 
sugar  or  liquid  sauce.    Peaches  served  in  the  same  way 

are  very  nice. 

PEACH  PUDDING. 

Fill  baking  dish  with  alternate  layers  of  crumbs  dot- 
ted with  butter  and  sliced  peaches  sprinkled  with  sugar; 
crumbs  on  top;  pour  over  it  a  custard  made  of  one  pint 
milk,  two  yolks,  two  tablespoons  sugar;  steam  and 
serve  with  cream  and  sugar  or  any  good  pudding  sauce. 


I 


211 

Puddings  and  Pudding  Sauces 


PEACH  PUDDING. 
Peel  and  halve  enough  peaches  to  make  two  quarts; 
make  a  syrup  from  two  cups  sugar  and  one  cup  water; 
cook  the  peaches  as  for  canning;  line  a  shallow  dish  with 
macaroons,  drain  the  peaches  and  put  them  in  the  dish; 
to  the  boiling  juice  add  the  yolks  of  six  eggs,  cook  one 
minute  artd  pour  over  the  peaches;  cover  with  a  me- 
ringue, bake  fifteen  minutes  and  serve  cold  with  cream. 

ORANGE  PUDDING. 

Peel  and  slice  three  large  oranges  in  a  dish  and  cov- 
er with  one  cup  sugar,  scald  one  pmt  sweet  milk  to  which 
add  one  tablespoon  cornstarch,  and  the  beaten  yolks  of 
three  eggs;  when  cool  spread  over  the  oranges  and  whip 
the  eggs  (whites)  to  a  stiff  froth,  and  put  on  top.  Any 
fruit  can  take  place  of  oranges.  '•>*> 

ORANGE  PUDDING. 

Peel  and  slice  three  oranges,  sugar  them  slightly; 
make  a  custard  from  one  pint  milk,  yolks  of  three  eggs, 
one-half  cup  sugar;  when  cool  stir  in  the  oranges,  turn 
into  a  baking  dish,  cover  with  a  meringue  made  from 
the  whites  of  the  eggs,  and  three  tablespoons  sugar; 
bake  fifteen  minutes  and  serve  cold. 

DATE  PUFFS. 
Two  eggs  and  one-half  pint  sugar,  one-half  gill  but- 
ter, one-half  gill  milk,  one  teaspoon  baking  powder,  flour 
to  make  a  thin  batter;  stone  and  cut  in  half  enough  dates 
to  make  one-half  pint;  dredge  and  stir  into  the  batter; 
half  fill  small  earthen  cups  with  cream,  and  steam  thirty 
minutes.    Serve  with  plain  sauce  or  cream. 


212 

Puddings  and  Pudding  Sauces 


LEMON  PUDDING. 

One  quart  milk  and  one  coffee  cup  fine  crumbs,  one 
tablespoon  melted  butter,  sugar  to  taste  and  a  very  fine 
pinch  of  salt,  four  eggs,  reserving  the  whites,  two  lem- 
ons, juice  and  rind;  let  lemon  juice  stand  with  sugar  un- 
til well  blended;  the  amount  of  sugar  will  vary  according 
to  the  size  of  lemons  used.  Soak  crumbs  in  milk,  add 
butter  and  beaten  eggs  and  lemons  just  before  it  is  put 
into  the  oven;  bake  until  it  will  not  stick  to  blade  of 
knife;  frost  with  the  three  whites  and  brown;  good  hot 
or  cold.  LEMON  RICE  PUDDING. 

Boil  one-half  pint  rice  in  one  quart  milk  till  very 
soft,  and  while  hot  add  the  yolks  of  three  eggs,  grated 
rind  of  two  lemons,  four  tablespoons  sugar  and  a  pinch 
of  salt;  if  too  thick  add  a  little  cold  milk;  it  should  be 
slightly  thicker  than  boiled  custard;  make  a  meringue  of 
the  whites  of  three  eggs  with  eight  tablespoons  sugar, 
and  the  juice  of  two  lemons,  put  the  pudding  into  a  bak- 
ing dish  and  spread  with  meringue,  and  set  in  the  oven 
to  brown;  serve  very  cold. 

STEAMED  CUSTARD. 
One  quart  milk,  three  eggs  beaten  well,  five  table- 
spoons sugar,  tiny  pinch  salt  and  nutmeg;  steam  twenty 
minutes  or  until  set. 

POOR  MAN'S  PUDDING. 
One  egg,  one  cup  sweet  milk,  one-half  cup  cream, 
one  quart  cup  sugar,  one-half  cup  chopped  raisins,  two 
teaspoons  baking  powder,  flour  to  make  a  stiff  batter; 
fill  buttered  cups  half  full,  steam  forty  minutes,  eat 
warm  with  sweetened  cream  flavored  with  vanilla  or 
grated  nutmeg. 


213 

Puddings  and  Pudding  Sauces 


CHERRY  PUDDING. 
One  tablespoon  butter,  two  cups  sour  milk,  one  egg 
and  one-half  cup  sugar,  one  teaspoon  soda  and  two  cups 
flour;  stone  one  quart  cherries,  beat  the  eggs  without 
separating  and  add  the  sugar,  then  the  melted  butter; 
stir  the  soda  into  the  sour  milk,  add  this  to  the  batter  al- 
ternately with  the  flour;  beat  until  smooth  and  stir  in 
the  cherries,  and  steam  three-quarters  of  an  hour;  serve 
with  hard  sauce. 

RAISIN  PUFF. 

One-half  cup  butter,  two  tablespoons  sugar,  one  egg 
and  one  cup  milk,  two  cups  flour  and  three  teaspoonfuls 
baking  powder  in  one  cup  of  the  flour,  one  cup  raisins 
seeded  and  chopped;  warm  the  water  and  add  the  sugar 
and  egg  well  beaten;  stir  all  till  well  mixed  and  then 
add  one  cup  flour  and  the  baking  powder;  lastly  raisins 
with  the  other  cup  flour;  steam  one  hour  and  serve  with 

plain  sauce. 

APPLE  PUDDING. 

Four  large  apples  steam  till  tender,  yolks  of  two 
eggs  well  beaten,  one  cup  sugar,  one-half  cup  bread 
crumbs;  beat  all  together,  beat  whites  to  a  stiff  froth, 
put  over  top ;  bake  a  light  brown  and  serve  with  cream. 

m 

ENGLISH  PLUM  PUDDING. 

One  and  one-half  pound  raisins  (stoned),  one  pound 
currants  washed  and  dried,  one  and  one-half  pounds 
beef  suet  very  finely  chopped,  one-half  pound  of  candied 
peel  cut  in  thin  slices,  one  pound  of  finest  moist  sugar, 
one-half  pound  flour,  one-half  pound  bread  crumbs,  the 
rind  of  one  lemon  grated,  one-fourth  ounce  of  pounded 
bitter  almonds,  half  a  nutmeg,  and  all  spice  to  taste. 


214 

Puddings  and  Pudding 'Sauces 


eight  eggs  well  beaten,  two  glasses  of  brandy,  three  of 

sweet  wine,  it  may  need  a  little  sweet  milk,  mix  all  well 

together  and  heat  thoroughly,  butter  a  mold  and  tie 

down  tightly,  boil  ten  hours  and    serve    with    brandy 

sauce.  08 

ENGLISH  PLUM  PUDDING. 

Two  eggs,  two  cups  black  molasses,  two  cups  sour 
milk,  three  cups  fruit,  one  cup  chopped  walnuts,  two 
cups  suet  chopped  fine,  four  cups  flour,  one-half  of  a 
nutmeg,  all  kinds  of  spices  (one  tablespoon  each),  add 
last  two  teaspoons  soda,  dissolved  in  a  little  sour  milk,  stir 
well,  wring  cloth  out  of  hot  water,  dredge  well  inside, 
with  flour,  and  put  in  pudding,  tie  up  tight  but  leave 
plenty  of  room  for  pudding,  to  swell;  steam  five  or  six 
hours,  serve  with  brandy  sauce.  81 

DATE  PUFFS. 
Two  eggs  and  one-half  pint  sugar,  one-half  gill  but- 
ter, one-half  gill  milk,  one  teaspoon  baking  powder, 
flour  to  make  a  thin  batter,  stone  and  cut  in  half  enough 
dates  to  make  one-half  pint,  dredge  and  stir  into  the 
batter,  half  fill  small  earthen  cups  with  cream  and  steam 
thirty  minutes,  serve  with  plain  sauce  or  cream. 

PLUM  PUDDING. 
Three  pounds  of  raisins  and  three  pounds  of  cur- 
rants, two  pounds  of  suet,  chopped  very  fine,  one  and 
one-half  pounds  of  stale  bread  crumbs,  baker's  bread, 
one-half  pound  brown  sugar,  one-half  pound  flour,  two 
rinds  of  lemon  grated,  one  grated  nutmeg,  one  table- 
spoon cinnamon,  one-half  tablespoon  allspice,  one-half 
tablespoon  cloves,  one  dozen  eggs,  one-half  pint  orange 
juice,  one-half  pint  brandy  or  water,  one  tablespoon 


215 
Puddings  and  Pudding  Sauces 


candied  orange  peel  chopped,  two  tablespoons  salt,  put 
into  covered  tin  cans  and  steam  five  hours,  or  boil  in 
bags  four  or  five  hours;  will  keep  for  months,  steam  one 
hour  before  using;  eggs  and  brandy  must  be  added  to 
the  batter  the  last  thing. 

GRAHAM  PUDDING. 

To  one  and  one-half  cups  graham  flour,  one-half 
cup  molasses,  two  tablespoons  melted  butter,  two-thirds 
cup  sweet  milk,  one  egg,  one  teaspoon  soda,  one  cup 
seeded  raisins,  spice  to  taste,  one-quarter  teaspoon  salt, 
steam  two  and  one-half  hours;  will  keep  a  long  time 
and  can  be  sliced  and  steamed  as  wanted ;  serve  with 
cream,  hard  sauce  or  any  good  pudding  sauce. 

CHEAP  PLUM  PUDDING. 

Two  cups  full  of  bread  crumbs,  two  ditto  of  raisins, 

one  cup  of  suet,  one  cup  flour,  one  cup  of  New  Orleans 

molasses,  one  cup  sour  milk,  one  teaspoonful  soda,  mix 

well  and  put  in  a  bag  or  mould  and  boil  three  hours. 

20 
QUEEN  OF  PUDDINGS. 

One  pint  bread  crumbs,  finely  crumbed,  one  quart 

boiling  milk,  six  eggs,  pour  boiling  milk  over  crumbs 

and  sweeten  to  taste;  beat  the  yolks  of  the  eggs  and  two 

of  the  whites  together,  stir  this  into  the  mi.xture  of  milk 

and  bread  crumbs.    After  it  is  cool,  grate  nutmeg  with 

this  and  bake  in  a  moderate  oven.     Beat  the  whites  of 

the  four  eggs  to  a  stiff  froth,  sweetening  to  taste  for  a 

meringue;  when  the  pudding  has  cooled  spread  over  the 

top  a  layer  of  jelly  or  preserves,  and  cover  this  with  the 

meringue;  put  into  moderate  oven  till  white  of  egg  is 

golden  brown.  1* 


216 

Puddings  and  Pudding  Sauces 

FROZEN  PUDDING. 
Raspberry,  strawberry  or  peach  puddings  may  be 
made  by  crushing  the  fruit,  one  cup  powdered  sugar  to 
one  pint  fruit,  fold  in  carefully,  one  pint  whipped  cream, 
fill  a  mould  and  cover  to  prevent  the  salt  water  from 
getting  in,  paste  over  a  strip  of  buttered  paper,  pack 
with  cracked  ice  and  salt,  let  stand  four  hours,  if  pine- 
apple is  used  it  must  be  chopped  very  fine,  cover  with 
the  sugar  and  let  stand  two  hours  before  cream  is  added. 

SUET  PUDDING. 
One  cup  suet  chopped  very  fine,  one  cup  sugar,  one 
cup  sour  milk,  one  cup  molasses,  one  cup  raisins,  one 
or  two  eggs,  one  teaspoon  cloves,  two  teaspoons  cinna- 
m.on,  stir  as  stifif  as  possible  with  an  iron  spoon,  steam 
three  hours.  BROWN  BETTY. 

Slice  tart  apples  and  arrange  in  alternate  layers,  with 
bread  crumbs  in  a  buttered  baking  dish;  sprinkle  the 
apple  with  sugar  and  cinnamon,  and  place  bits  of  butter 
on  the  crumbs,  crumbs  on  top,  add  a  little  water  unless 
apples  are  very  juicy;  bake  till  apples  are  soft;  eat  hot 
with  hard  sauce  or  cream  and  sugar. 

PEACH  BETTY. 
Made  as  above,  substituting  peaches  for  the  apples, 
and  using  white  sugar  in  place  of  brown. 

CHOCOLATE  PUDDING. 

Two  cups  grated  bread  crumbs,  three  cups  milk  and 
one-half  cup  sugar,  three  yolks,  and  whites  for  frosting, 
two  tablespoons  or  more  grated  chocolate,  one  teaspoon 
vanilla.  Make  and  bake  about  forty-five  minutes,  when 
set  make  meringue  of  whites  and  brown. 


217 
Puddings  and  Pudding  Sauces 


TAPIOCA  CREAM. 
Three  large  tablespoons  tapioca  soaked  over  night, 
one  quart  milk  and  four  eggs,  four  large  tablespoons 
sugar,  one  very  tiny  pinch  salt;  boil  the  milk  in  double 
boiler,  add  tapioca  and  boil  until  clear,  add  slowly  the 
four  yolks  well  beaten  with  the  sugar  and  salt;  let  boil 
until  it  thickens  slightly,  flavor  with  vanilla  and  beat  the 
whites  very  stiff,  add  two  tablespoons  sugar  and  spread 
as  meringue  browning  slightly  in  the  oven,  or  when 
whites  are  prepared  with  the  sugar,  pour  boiling  water 
over  them,  this  cooks  the  meringue  leaving  it  white.  It 
can  be  removed  from  the  water  and  placed  in  bits  on  the 
cream  or  stirred  lightly  through  it. 

APPLE  PUDDING. 

Four  large  apples,  steamed  till  tender,  yolks  of  two 

eggs   well  beaten,   one    cup   sugar,    one-half  cup   bread 

crumbs ;  beat  all  together ;  beat  whites  to  a  stiff  froth ; 

put  over  top ;  bake  a  light  brown,  and  serve  with  cream. 

SNOW  PUDDING. 
One-half  package  of  Knox  gelatine ;  pour  over  it  a 
cup  of  cold  water  and  one  and  one-half  cups  sugar;  when 
soft  add  one  cup  of  boiling  water,  the  juice  of  one  lemon, 
whites  of  four  well  beaten  eggs;  beat  all  well  together, 
until  very  light,  put  in  glass  dish,  pour  over  it  custard 
made  as  follows :  one  pint  milk,  yolks  of  four  eggs,  grat- 
ed rind  of  one  lemon ;  boil. 

SNOW  PUDDING. 
Soak  one  ounce  gelatine  in  a  pint  cold  water  for  ten 
minutes  and  place  the  same  over  the  fire;  stir  and  re- 


218 

Puddings  and  Pudding  Sauces 


move  as  soon  as  it  is  dissolved,  and  when  nearly  cold 
beat  to  a  stiff  froth  with  an  egg  spoon;  second  beat  the 
whites  of  three  eggs  to  a  stiff  froth,  and  add  to  the  gel- 
atine froth  together  with  the  juice  of  three  lemons,  and 
pulverized  sugar  to  suit  the  taste,  and  beat  the  whole  to- 
gether; pour  into  a  mold  and  set  on  ice  to  harden;  serve 
on  flat  glass  dish;  place  strawberry  leaves  around  edges 
of  dish,  place  pudding  in  center  and  pour  whipped  cream 
around  the  pudding.  57 

CARAMEL  PUDDING. 
One  cup  C  sugar,  one  pint  milk,  three  tablespoons 
corn  starch,  yolks  four  eggs,  one-half  pint  cream  to 
whip,  caramel  sugar,  add  hot  milk,  stir  till  sugar  dis- 
solves, add  cornstarch  wet  in  cold  milk,  and  lastly  yolks 
of  eggs  well  beaten,  stir  till  thickens,  cook  in  double 
boiler  after  browning  sugar,  pour  into  cups,  and  when 
cold  pile  whipped  cream  on  top.  H 

CREAM  TAPIOCA  PUDDING. 

One  quart  milk  and  yolks  of  four  eggs,  one-half  cup 
sugar  and  three  tablespoons  of  tapioca;  soak  the  tapioca 
in  water  over  night,  in  the  morning  put  into  the  milk 
and  put  on  the  fire  in  a  double  boiler;  when  the  milk  is 
boiling  hot  add  the  yolks  of  the  eggs,  into  which  has 
been  stirred  the  one-half  cup  sugar;  cook  five  minutes; 
flavor  with  vanilla  and  turn  into  a  baking  dish;  cover 
with  a  meringue  made  from  the  whites  of  the  eggs,  and 
four  tablespoons  sugar;  put  in  the  oven  and  bake  fifteen 
or  twenty  minutes,  leaving  the  door  open  if  the  oven  is 
hot.  PUDDING. 

One  half  box  gelatine  and  put  in  a  pint  milk,  and 
soak  two  hours,  then  heat  to  boiling  and  beat  the  yolks 


219 
Puddings  and  Pudding  Sauces 


of  three  eggs,  with  four  tablespoons  sugar,  stir  into  the 
milk  and  cook  five  minutes  beating  all  the  time.  Remove 
from  the  range  and  when  nearly  cold  serve.  01 

SLOW  RICE  PUDDING. 
To  one  quart  milk,  morning's  milk  is  the  best,  take 
two  tablespoonfuls  rice  and  one  of  sugar,  place  in  a  bak- 
ing dish  and  cook  in  moderate  oven,  stirring  as  often  as 
the  milk  scums  over;  half  an  hour  before  it  is  done  add 
one-half  cup  raisins,  or  one-half  cup  shredded  cocoanut; 
serve  cold  or  hot  with  sugar  and  cream,  or  fairy  butter. 
It  will  take  two  or  two  and  one-half  hours  to  cook.      JH 

CREAM  RICE  PUDDING. 
Two  tablespoons  dry  rice,  one  tablespoon  butter, 
one-half  cup  sugar  (small),  four  cups  milk,  raisins  and  a 
little  grated  nutmeg;  bake  very  slowly  two  or  three 
hours,  stirring  occasionally  for  the  first  half  of  the  bak- 
ing. When  carefully  baked  this  pudding  is  delicious, 
and  should  be  like  jelly  or  a  thick  cream  when  done. 

WASHINGTON  PUDDING. 
One  cup  sugar,  one  tablespoon  butter,  one  table- 
spoon water,  two  if  batter  seems  too  thick,  four  eggs, 
one  large  cup  flour,  one  teaspoon  baking  powder;  bake 
in  two  layers  or  split  and  spread  with  seasoned  apples, 
sauce,  jam,  jelly,  or  fresh  fruit. 

CREAM  PUDDING. 
Soak  one-half  box  of  Knox  gelatine  in  one  half  pint 
cold  water  ten  minutes,  scald  one  pint  milk  and  add  the 
gelatine,  and  one  cup  sugar  and  beat  the  yolks  of  three 
eggs,  stir  into  the  milk  and  cook  three  minutes;  when 
cool  add  one  pint  whipped  cream,  and  vanilla  to  taste; 
turn  into  a  mold  and  serve  with  whipped  cream. 


220 

Puddings  and  Pudding  Sauces 


WALNUT  PUDDING. 
One  pound  pulverized  sugar,  one  pound  walnuts 
shelled  and  chopped  fine,  a  good  quarter  of  a  pound  so- 
da crackers  rolled,  the  juice  of  half  lemon,  and  the  rind 
thereof  grated,  twelve  eggs,  yolks  beaten  with  sugar, 
crackers,  nuts  and  lemon  added;  whites  beaten  very  stiff 
and  added  last;  bake  one  hour  in  slow  oven.  36 

CORN  PUDDING. 
One  dozen  ears  of  corn  cut  from  cob,  four  table- 
spoons sugar,  one  tablespoon  butter,  one  pint  of  cream, 
nine  soda  crackers  rolled  fine,  salt  and  pepper  to  taste. 
Bake  about  two  hours  in  a  slow  oven.  7 

CHEESE  PUDDING. 

One  cup  of  grated  cheese,  one  cup  of  bread  crumbs, 

one  cup  of  milk  and  two  eggs,  one  tablespoonful  butter, 

one-fourth  teaspoon  mustard,  one-fourth  teaspoon  soda, 

pepper  and  salt  to  taste;  bake  half  an  hour  in  buttered 

pan.  '^ 

VANITY  FAIR  PUDDING. 

One  cup  sugar  and  one-half  cup  butter,  one-half  cup 
water,  two  eggs,  two  cups  flour,  two  teaspoons  baking 
powder;  mix  and  steam  fifty  minutes;  serve  with  lemon 
sauce. 

GIPSY  PUDDING. 

Cut  stale  sponge  cake  into  slices  and  spread  with  jel- 
ly, or  jam  of  any  kind,  turn  over  hot  boiled  custard  and 
serve  cold.  42 

BROWN  PUDDING  SAUCE. 

One  cup  brown  sugar  and  one  tablespoon  butter  and 
one  tablespoon  flour,  all  rubbed  well  together;  add  near- 


221 
Puddings  and  Pudding  Sauces 


ly  a  cup  of  hot  water;  after  it  boils  up  once  add  a  dust  of 
nutmeg  and  set  on  back  of  stove  to  keep  warm ;  be  care- 
ful not  to  scorch.  22 

SAUCE  FOR  PLUM  PUDDING. 
Break  two  eggs,  yolks  and  whites,  together,  stir  in 
just  as  much  brown  sugar  as  they  will  take  up,  add  half 
pint  of  rich  milk  and  a  pinch  of  salt,  a  little  nutmeg  and 
boil  till  thick;  just  before  serving  add  one  warm  wine 
glass  brandy,  and  as  much  cooking  wine  to  make  it  thin 
enough  for  sauce.  16 

PUDDING  SAUCE. 

One  egg  and  one  cup  powdered  sugar,  one  half  cup 
melted  butter,  and  three  tablespoonfuls  milk,  rum  or 
sherry  wine  to  taste;  beat  the  egg  very  light,  add  the 
sugar,  stirring  well,  then  the  butter;  mix  these  thorough- 
ly and  then  add  the  milk,  stirring  all  the  time;  flavor  and 
serve. 

CHOCOLATE  SAUCE. 

One  cup  milk,  two  ounces  of  grated  chocolate,  boil 
five  minutes,  and  pour  on  two  yolks  beaten  with  one 
half  cup  sugar,  one-half  cup  cream,  strain,  return  to  fire, 
and  stir  till  thick  as  honey,  add  one  teaspoonful  vanilla. 
Very  nice  for  cottage  pudding  baked  in  muffin  tins. 

STRAWBERRY  PUDDING  SAUCE. 
Cream  well  one-half  cup  butter,  and  two  cups  pow- 
dered sugar;  add  one-half  pint  strawberries  and  mash 
the  fruit,  and  beat  into  the  sauce.    Particularly  good  on 
slow  rice  pudding. 

PUDDING  SAUCE. 
Two  eggs  and  one  cup  sugar,  one-half  cup  butter, 


222 

Puddings  and  Pudding  Sauces 


one  teaspoonful  vinegar;  beat  well  and  then  steam,  then 
add  one  teaspoonful  of  vanilla.  51 

GELATINE  SAUCE. 
One  tablespoon  gelatine  and  soak  in  one  gill  of  water 
one  hour,  beat  the  yolks  of  three  eggs,  with  four  table- 
spoons sugar,  stir  into  one  pint  hot  cream;  cook  one 
minute,  add  the  gelatine,  strain  and  when  cool  flavor  to 
taste. 

PUDDING  SAUCE. 

Two  cups  whipped  cream,  one  tablespoon  melted 
butter,  white  of  one  egg,  one  cup  sugar.  Very  nice  for 
fig  pudding. 

STRAWBERRY  PUDDING  SAUCE. 
One  pint  strawberries,  three-quarters  cup  sugar,  one 
cup  cream,  crush  and  strain  the  berries,  add  the  sugar 
to  the  juice  and  let  stand  until  dissolved;  just  before 
serving  stir  into  the  cream ;  excellent  for  cottage  pud- 
ding. 

GRAHAM  PUDDING. 

One  and  one-half  cups  graham  flour,  one-half  cup 
molasses,  two  tablespoons  melted  butter,  two-thirds  cup 
sweet  milk,  one  egg,  one  teaspoon  soda,  one  cup  seeded 
raisins,  spice  to  taste,  one-quarter  teaspoon  salt ;  steam 
two  and  one-half  hours ;  will  keep  a  long  time  and  can 
be  sliced  and  steamed  as  melted ;  serve  with  cream ;  hard 
sauce  or  any  good  pudding  sauce. 

CHEAP  PLUM  PUDDING. 
Two  cups  full  of  bread  crumbs,  two  ditto  of  raisins, 
one  cup  of  suet,  one  cup  flour,  one  cup  of  New  Orleans 
molasses,  one  cup  sour  milk,  one  teaspoonful  soda ;  mix 
well  and  put  in  a  bag  or  mould  and  boil  three  hours. 


223 

Puddings  and  Pudding  Sauces 


FROZEN  PUDDING. 
Raspberry,  strawberry  or  peach  pudding  may  be  made 
by  crushing  the  fruit,  one  cup  powdered  sugar  to  one 
pint  fruit ;  fold  in  carefully ;  one  pint  whipped  cream ;  fill 
a  mould  and  cover  to  prevent  the  salt  water  from  getting 
in  ;  paste  over  a  strip  of  buttered  paper  ;  pack  with  cracked 
ice  and  salt;  let  stand  four  hours;  if  pineapple  is  used  it 
must  be  chopped  very  fine;  cover  with  the  sugar  and  let 
stand  two  hours  before  cream  is  added. 

SUET  PUDDING. 
One  cup  suet  chopped  very  fine,  one  cup  sugar,  one 
cup  sour  milk,  one  cup  molasses,  one  cup  raisins,  one  or 
two  eggs,  one  teaspoon  cloves,  two  teaspoons  cinnamon ; 
stir  as  stiff  as  possible  with  an  iron  spoon ;  steam  three 
hours. 

PLUM  PUDDING. 

Three  pounds  of  raisins  and  three  pounds  of  currants, 
two  pounds  of  suet,  chopped  very  fine,  one  and  one-half 
pounds  of  stale  bread  crumbs,  baker's  bread,  one-half 
pound  brown  sugar,  one-half  pound  flour,  two  rinds  of 
lemon  grated,  one  grated  nutmeg,  one  tablespoon  cinna- 
mon, one-half  tablespoon  allspice,  one-half  tablespoon 
cloves,  one  dozen  eggs,  one-half  pint  orange  juice,  one- 
half  pint  brandy  or  water,  one  tablespoon  candied  orange 
peel  chopped,  two  tablespoons  salt ;  put  into  covered  tin 
cans  and  steam  five  hours,  or  boil  in  bags  four  or  five 
hours ;  will  keep  for  months ;  steam  one  hour  before  us- 
ingj  eggs  and  brandy  must  be  added  to  the  batter  the  last 
thing. 


224 

Preserves 


HINTS  FOR  PRESERVING. 

If  fruit  is  very  juicy  avoid  adding  water  to  it  when 
canning,  the  less  water  that  has  to  be  used  the  finer  the 
flavor  of  the  preserves  and  the  more  beautiful  its  color. 
Work  quickly  and  keep  a  steady  watch  on  the  kettle  of 
boiling  fruit,  it  boils  up  very  quickly  and  seeded  fruits 
if  left  unstirred,  burn  readily.  If  watching  the  preserve 
kettle  is  an  impossibility  keep  an  asbestos  mat  under  it, 
this  will  prevent  burning.  Never  toucli  cooking  fruit 
with  a  spoon  or  fork  which  is  of  any  material  except  sil' 
ver,  wood  or  granite;  a  tin  spoon  may  ruin  the  flavor 
and  color  of  a  whole  kettle  of  fruit.  Do  not  boil  jelly  a 
minute  after  it  has  begun  to  jell;  if  you  do  you  will  have 
a  gummy  syrup  instead  of  a  jelly. 

There  are  all  sorts  of  methods  of  covering  jams  and 
jellies;  pasting  paper  over  the  top,  covering  with  a  thin 
sheet  of  cotton  batting,  pouring  on  paraffine,  sprinkling 
with  sugar.  The  simplest  way  is  to  lay  on  top  of  the 
cooled  preserve  a  round  of  writing  paper  dipped  in  white 
of  egg,  then  put  on  the  metal  lid.  Try  a  little  of  your 
sugar  to  make  a  syrup  before  commencing  the  canning 
process:  if  a  bluish  gray  scum  gathers  on  top  after  boil- 
ing, send  the  sugar  back  to  the  groceryman  with  an  or- 
der for  a  better  quality;  the  best  sugar  obtainable  is  a 
necessity  for  fruit  preserving. 

RIPE  TOMATO  PRESERVE. 

Seven  pounds  sound  yellow  tomatoes,  six  pounds 
of  sugar,  juice  of  three  lemons,  peel  the  tomatoes,  sprin- 
kle with  the  sugar,  and  stand  over  night ;  in  the  morning 
drain  oil  the  syrup,  add  lemon  juice  and  boil,  skimming 
well,  then  put  in  the  tomatoes  and  boil  twenty  minutes; 


225 

Preserves 

take  the  tomatoes  out  with  a  skimmer  and  spread  on 
platters,  cool,  boil  the  syrup  till  it  thickens,  put  the  fruit 
in  jars,  and  fill  with  the  hot  syrup.  i>2 

PRESERVED  CITRON. 

Pare  the  green  rind  from  the  citron,  scrape  the  in- 
side well,  cut  into  pieces  not  more  than  two  inches  long, 
boil  in  clear  water  till  easily  pierced  with  a  straw;  make 
a  syrup  of  one  pound  sugar  to  every  pound  fruit,  one- 
half  pint  water  to  each  pound  sugar,  juice  of  one  lemon, 
one-half  ounce  ginger  to  each  pound  fruit;  boil  all  to- 
gethed  till  the  citron  is  transparent,  and  bottle  while  hot ; 
tie  the  ginger  in  a  cheesecloth  bag,  and  take  out  before 
canning  the  preserves. 

CHIPPED  PEARS. 
Eight  pounds  sugar  and  eight  pounds  pears;  peel 
the  pears  and  cut  in  thin  slices;  peel  the  yellow  rind  from 
four  lemons;  put  with  the  pears  and  sugar  into  a  pre- 
serving kettle,  with  one-half  pint  water  and  four  ounces 
of  green  ginger,  boil  one  hour  and  add  the  juice  of  four 
lemons;  remove  from  the  fire. 

ORANGE  MARMALADE. 
Twelve  oranges,  six  lemons,  slice  thin  and  let  them 
stand  thirty-six  hours,  in  four  quarts  of  water;  then  boil 
two  hours,  add  eight  pounds  of  sugar  and  boil  two  hours 
longer;  turn  into  jelly  jars. 

PEACH  MARMALADE. 

One-half  pound  sugar  to  one  pound  peaches,  one- 
half  teaspoon  cloves,  one  teaspoon  cinnamon;  peel  the 
peaches,  cut  in  small  pieces,  add  the  sugar  and  cook  two 


226 

Preserves 

hours.     Fifteen  minutes  before  the  marmalade  is  done 
add  the  spices;  put  in  jelly  glasses. 

EAST  INDIA  CHUTNEY. 
Twelve  pounds  of  peaches,  or  tomatoes,  two  pounds 
of  raisins,  one-half  pound  salt,  three  and  one-half  pounds 
of  brown  sugar,  one  pound  of  green  ginger,  one-quarter 
of  a  pound  of  garlic,  one-half  pound  mustard  seed,  six 
small  red  peppers;  slice  the  peaches  into  three  quarts  of 
cider  vinegar,  scrape  the  ginger  root  and  slice  very  thin; 
put  the  garlic,  red  pepper  and  raisins  through  the  meat 
chopper,  tie  the  mustard  seed  in  a  muslin,  and  put  in  the 
vinegar;  dry  the  garlic,  pepper  and  raisins  in  the  sun; 
when  the  peaches  have  boiled  tender,  add  the  other  in- 
gredients, and  cook  forty  minutes. 

EAST  INDIA  PRESERVE. 
Peel  six  lemons  and  put  through  meat  chopper,  pour 
over  one  pint  boiling  water;  let  stand  till  all  ingredients 
are  ready;  juice  of  six  lemons  is  all  the  moisture  re- 
quired; put  in  earthen  dish  eight  pounds  of  green  pears 
peeled  and  cored,  six  pounds  of  granulated  sugar;  put 
over  pears  to  keep  from  turning  dark,  after  they  have 
been  through  meat  chopper;  twenty-five  cent  jar  of  pre- 
served ginger  root;  put  ginger  through  meat  chopper; 
cook  all  together  three  hours,  then  pour  in  jelly  glasses 
and  cover  with  paraffine.  25 

PEACH  CHUTNEY. 
Three    pounds    peaches,    five    pounds    apples,    two 
pounds  sugar,  one  large  onion  and  one  red  pepper,  one 
pound  raisins,  one  pound  currants,  two  teaspoons  gin- 
ger, two  teaspoons  salt,  one  teaspoon  cloves;  one  quart 


227 

Preserves 

vinegar;  put  sugar  with  sugar  to  dissolve  it,  add  peaclies 
and  apples;  dissolve  spices  in  vinegar,  put  with  sugar; 
boil  fifteen  minutes. 

TOMATO  SOYE. 

One  peck  of  ripe  tomatoes,  one  quart  vinegar,  one- 
half  ounce  of  cloves,  two  tablespoons  cinnamon,  boil 
vinegar,  tomatoes  and  spice  until  a  black  mass,  then  add 
three  and  one-half  pounds  of  sugar,  and  boil,  stirring 
evenly.  7 

FIG  MARMALADE. 

Five  pounds  each  of  rhubarb,  figs  and  coflfee  sugar, 
the  juice  and  rind  of  four  lemons,  and  a  little  root  gin- 
ger if  desired;  soak  the  figs  in  water  after  cutting  them 
in  small  pieces,  and  boil  till  tender  and  then  add  the 
other  ingredients,  and  boil  for  nearly  an  hour.         K'G 

RHUBARB  MARMALADE. 

Boil  five  oranges  in  sufficient  water  to  cover  them, 

till  tender,  and  in  the  orange  water  boil  two  pounds  of 

rhubarb  for  half  an  hour  and  then  add  the  oranges  finely 

cut,  and  weight  for  weight  in  sugar;  boil  twenty  minutes. 

LEMON  PRESERVE. 
Take  the  skins  of  lemons  (after  the  juice  has  been 
squeezed  out  for  other  purposes)  and  put  into  a  glass 
can  filled  with  a  brine,  keep  until  jar  is  full,  and  then 
take  them  out  and  freshen  until  all  salty  taste  is  gone, 
then  boil  in  plain  water  until  tender.  Make  a  syrup  of 
five  pounds  of  sugar,  one  pint  water;  let  boil  up  then  add 
five  pounds  of  lemon  skins;  boil  till  syrup  is  thick.  The 
preserves  should  be  a  beautiful  amber  color;  so  be  care- 
ful not  to  boil  too  long;  they  are  then  ready  for  use  when 
cold. 


228 

Preserves 


LEMON  SOLID. 
One  ounce  of  gelatine  soaked  over  night  in  a  little 
water;  the  rinds  of  three  lemons  grated  on  three-fourths 
pound  of  loaf  sugar;  boil  gelatine  in  one  and  one-half 
pints  sour  milk ;  pour  one-half  pint  of  cold  milk  on 
lemon  and  sugar;  when  sugar  is  dissolved  pour  hot 
milk  on  it,  add  the  juice  of  three  lemons,  give  it  one  stir, 
and  put  into  molds.  lO 

CHUTREE. 

One  quart  vinegar,  three  pounds  strawberries,  one 
pound  brown  sugar,  one-fourth  pound  ground  ginger, 
one-half  pound  onions  cut  very  small,  one-fourth  pound 
mustard,  one-fourth  pound  salt,  a  little  cayenne  (if  liked), 
well  boiled  it  is  fit  for  immediate  use,  or  will  keep  for  al- 
most any  length  of  time.  It) 

PICKLED  BROCOLI. 

One-fourth  pound  loaf  sugar,  one-fourth  pound  salt, 
one-fourth  pound  mustard,  two  ounces  of  mustard  seed, 
one  ounce  curry  powder,  one  ounce  turmeric,  three  pints 
vinegar,  cayenne  to  taste.  Not  to  be  boiled,  only  mixed 
and  poured  over  the  brocoli;  cut  brocoli  into  nice  sized 
pieces;  pour  mixture  over  and  cork  well  to  exclude  the 
air;  not  to  be  opened  for  six  weeks.  30 

STRAWBERRY  PRESERVE. 

One  and  one-fourth  pounds  granulated  sugar,  one  pint 
ripe  berries ;  pour  sugar  over  the  fruit  and  let  stand  for 
several  hours,  then  cook  over  a  slow  fire  till  the  juice 
jellies ;  put  in  tumbler  or  glass  jars  while  hot. 

GREEN  GRAPE  JELLY. 
Use  full  grown  unripe  grapes,  which  show  no  color, 


229 

Preserves 

use  a  very  little  water  and  cook  until  tender,  if  left  stand- 
ing till  next  day  will  jell  sooner,  but  makes  it  a  little 
darker  in  color,  strain  through  a  jelly  bag,  to  one  pint 
juice  use  one  pound  granulated  sugar,  which  has  warmed 
in  the  oven  ;  boil  twenty  minutes  and  pour  into  glasses ; 
let  stand  till  next  day  and  then  cover  with  rounds  of  writ- 
ing paper  to  fit  inside  cover,  dipped  in  whiskey ;  then  put 
on  covers ;  or  paste  papers  over  the  top  and  edge  of  same. 

QUINCE  JELLY. 

Take  Japanese  quinces  when  fully  ripe,  quarter,  re- 
moving seeds  but  not  cores,  leave  the  skin  on  and  put  in 
porcelain  kettle  with  just  enough  water  to  cover;  boil 
until  perfectly  soft;  then  strain  through  jelly  bag;  do  not 
let  them  cook  till  broken  and  do  not  squeeze  ;  let  the  juice 
drain  and  it  will  be  a  delicate  amber  color;  take  equal 
parts  juice  and  granulated  sugar;  boil  fifteen  to  twenty 
minutes,  skimming  till  perfectly  clear  and  fill  glasses  ;  next 
day  cover  with  papers  wet  in  liquor  and  screw  tops  on 
and  paste  papers  over  the  edge. 

QUINCE  JELLY. 

Take  Japanese  quinces  when  fully  ripe,  quarter  re- 
moving seeds  but  not  cores,  leave  the  skin  on  and  put 
in  oorcelain  kettle  with  just  enough  water  to  cover,  boil 
until  perfectly  soft,  th.cn  strain  through  jelly  bag,  do  not 
let  them  cook  till  broken  and  do  not  squeeze,  let  the 
juice  drain  and  it  will  be  a  delicate  amber  color,  take 
equal  parts  juice  and  granulated  sugar,  boil  fifteen  to 
twenty  minutes,  skimming  till  perfectly  clear  and  fill 
glasses  next  day,  cover  with  papers  wet  in  liquor  and 
screw  tops  on  and  paste  papers  over  the  edge. 


230 

Preserves 


STRAWBERRY  PRESERVE. 

One  and  one-fourth  pounds  granulated  sugar,  one 
pint  ripe  berries,  pour  sugar  over  the  fruit  and  let  stand 
for  several  hours,  then  cook  over  a  slow  fire  till  the  juice 
jellies,  put  in  tumbler  or  glass  jars  while  hot. 

GREEN  GRAPE  JELLY. 

Use  full  grown  unripe  grapes  which  show  no  color, 
use  a  very  little  water  and  cook  until  tender,  if  left  stand- 
ing till  next  day  will  jell  sooner,  but  makes  it  a  little 
darker  in  color,  strain  through  a  jelly  bag,  to  one  pint 
juice  use  one  pound  granulated  sugar,  which  has  warm- 
ed in  the  oven,  boil  twenty  minutes  and  pour  into  glass- 
es, let  stand  till  next  day  and  then  cover  with  rounds  of 
writing  paper  to  fit  inside  cover,  dipped  in  whiskey,  then 
put  on  covers,  or  paste  papers  over  the  top  and  edge 
of  same. 


\.m^- 


231 

PicRles 

CUCUMBER  PICKLES. 
Six  hundred  small  cucumbers;  put  them  in  strong 
brine  for  about  forty-eight  hours,  then  put  them  into  a 
preserving  kettle  with  a  small  piece  of  alum  and  take 
vinegar  to  cover  them;  let  them  heat  but  do  not  boil;  then 
turn  into  the  jar  and  let  them  stand  twenty-four  hours; 
at  the  end  of  that  time  take  enough  fresh  vinegar  to  cov- 
er cucumbers,  add  three  pounds  brown  sugar,  three  gills 
mustard  seed,  a  large  handful  each  of  cloves,  and  cassia 
buds,  one  tablespoon  celery  seed,  and  a  few  pieces  of  gin- 
ger root;  put  the  spices  in  a  bag  and  heat  with  the  vin- 
egar, drain  the  vinegar  from  the  cucumbers  and  when 
the  spiced  vinegar  has  boiled  turn  it  over  the  pickles; 
when  cold  add  three  green  peppers,  sliced,  a  few  green 
grapes  and  a  piece  horse  radish  root. 

SWEET  CUCUMBER  PICKLES. 
Let  pickles  stand  in  brine  twenty-four  hours,  one  cup 
salt  to  a  quart  water;  take  out  and  wipe  of?  thoroughly; 
put  in  cans  in  layers,  a  layer  of  pickles  and  a  layer  of 
mixed  spices;  boil  cup  vinegar  to  one  cup  sugar,  small 
pieces  alum;  let  cool,  pour  over  pickles;  fasten  cans.  15 

TO  MAKE  MUSTARD. 
One  tablespoonful  mustard,  one  teaspoonful  sugar, 
one  saltspoonful  salt,  a  very  small  piece  butter;  stir  well 
together  and  add  vinegar,  to  make  the  desired  consist- 
ency. 

TO  PICKLE  PLUMS. 

Seven  pounds  plums,  one  quart  vinegar,  four  pounds 
sugar,  cassia  buds  and  cloves  to  taste;  put  plums  in 
stone  jar,  bring  the  syrup  to  a  boil,  and  when  boiling 
turn  over  the  plums;  let  them  stand  twenty-four  hours; 


232 

[Pickles 

drain  off  the  syrup  and  bring  to  a  boil ;  turn  again  over 
the  plums;  at  the  end  of  twenty-four  hours  turn  plums 
and  syrup  into  the  preserving  kettle  and  boil  up,  turn 
into  a  stone  jar,  and  cover  closely. 

PICKLED  PEACHES. 

Eight  pounds  of  cling  stone  peaches,  four  pounds 
sugar  and  one  pint  vinegar;  rub  the  peaches  with  a  cloth; 
into  each  peach  stick  two  cloves;  put  the  sugar  and  the 
vinegar  into  a  preserving  kettle,  with  a  handful  of  stick 
cinnamon;  when  the  syrup  boils  put  in  the  peaches,  and 
cook  slowly  till  they  can  be  pierced  with  a  fine  knitting 
needle ;  take  out  the  peaches  carefully  to  prevent  break- 
ing, put  in  stone  jar,  and  turn  hot  syrup  over  them. 

PICKLED  PEACHES. 

One  pint  vinegar,  four  pounds  of  sugar,  seven 
pounds  of  peaches  pared,  two  tablespoons  cassia  buds, 
two  tablespoons  cloves;  make  sugar  and  vinegar  into 
a  syrup,  put  spices  into  a  bag,  put  in  peaches  and  cook 
slowly. 

DELICIOUS  PICKLES. 

One  peck  of  green  tomatoes,  one-half  peck  of  ripe 
tomatoes,  one-half  dozen  good  sized  onions,  three  good 
heads  cabbage,  one-half  doz.  green  peppers,  one-quarter 
dozen  red  peppers;  chop  all  fine  and  sprinkle  with  one 
pint  salt;  put  all  in  bag  and  let  drain  twenty-four  hours; 
then  to  a  quart  of  vinegar  add  one  pound  brown  sugar, 
one  tablespoon  ground  pepper,  one  tablespoon  cinna- 
mon, one  tablespoon  white  mustard,  one  tablespoon  cel- 
ery seed;  cook  a  few  minutes  and  then  add  a  pint  of  grat- 
ed horse  radish.  -^^^ 


233 

PicRles 

SPICED  CURRANTS. 
These  are  delicious  served  with  roasts.  Make  a  syr- 
up of  three  pounds  sugar,  one  pint  vinegar,  two  table- 
spoonfuls  cinnamon,  two  tablespoonfuls  cloves,  and  one 
teaspoonful  salt;  the  spices  should  be  ground;  add  to  this 
six  pounds  of  ripe  currants,  pulled  from  stems,  boil  half 
an  hour,  stir  almost  constantly;  seal  in  either  glasses  or 
jars.  50 

SPICED  CURRANTS. 

Five  pounds  fruit,  four  pounds  sugar,  one  tablespoon 
ground  cloves,  one  tablespoon  ground  cinnamon,  one 
pint  vinegar;  boil  until  it  jellies. 

Spiced  Grapes — Same  as  currants. 

SPICED  CHERRIES. 
Select  fine  large  cherries;  wash  well  and  drain  five 
pounds;  boil  one  quart  vinegar  with  two  pounds  sugar, 
two  ounces  white  cloves  and  the  rind  of  lemon  peeled 
thinly;  tie  the  spices  in  bit  of  cheesecloth,  simmer  all  to- 
gether for  twenty  minutes;  when  boiling  hot  pour  over 
the  cherries  ;  cover  closely  and  let  stand  till  the  next  day; 
drain  off  the  juice  and  boil  again,  and  pour  boiling  hot 
over  the  cherries;  repeat  this  twice  more  and  seal.  These 
are  delicious,  well  flavored,  and  may  be  served  with 
meats.  ^'^ 

SPICED  GOOSEBERRIES. 

Top  and  tail  the  berries,  wash  well;  eight  pounds  of 
berries,  four  pounds  of  sugar,  one-half  pint  vinegar;  boil 
these  ten  minutes,  skim  out  the  gooseberries,  tie  in  a 
muslin  bag  two  tablespoonfuls  of  ground  cinnamon,  one 
tablcspoonful  of  allspice,  one  tablcspoonful  of  mace,  one- 


234 

Pickles 

half  tablespoonful  of  cloves ;  put  this  bag  of  spices  in  the 
syrup  and  boil  for  thirty  to  forty  minutes;  pour  over  the 
gooseberries  and  put  in  jelly  glass.  93 

SALAD  PICKLE. 
One  hundred  small  cucumbers,  slice  and  peel,  sprink- 
ling with  one  cup  salt;  stand  four  hours  and  mix  and 
drain;  slice  enough  onions  to  make  one  quart,  add  one- 
half  cup  each  of  celery  seed,  white  mustard  seed,  eight 
ounces  of  salad  oil,  red  pepper  to  taste;  put  in  cans  and 
cover  with  vinegar. 

CHOPPED  PICKLE. 
Two  gallons  cabbage,  one  gallon  tomatoes  (measure 
after  chopping),  twelve  onions  and  one-quarter  pound 
of  mustard  seed,  one  and  one-half  pounds  brown  sugar, 
one  ounce  each  of  cloves,  pepper,  turmeric  and  celery 
seed,  one  gallon  vinegar;  do  not  chop  very  fine;  boil 
thirty  minutes. 

FRENCH  PICKLE. 
One  peck  of  green  tomatoes,  six  large  onions;  slice 
together  and  let  stand  over  night;  after  having  sprinkled 
over  them  one  teacup  salt;  then  drain  them  and  boil 
in  two  quarts  water,  and  one  quart  vinegar  twenty  min- 
utes ;  drain  and  boil  again  in  two  quarts  water,  with  two 
pounds  sugar  and  one-half  pound  white  mustard 
seed,  one  tablespoon  ground  mustard,  three  tablespoons 
cinnamon,  two  of  ginger,  one-half  teaspoon  cayenne; 
boil  all  together  twenty  minutes;  drain  and  boil  again  in 
two  quarts  water,  with  two  pounds  sugar,  one-half  pint 
white  mustard  seed,  one  tablespoonful  ground  mustard, 
three  tablespoonfuls  cinnamon,  two  of  ginger,  one-half 
teaspoonful  cayenne;  boil  all  together  twenty  minutes. 


235 

PicKles 

SLICED  PICKLE. 
Thirteen  large  onions,  one  peck  green  onions,  one- 
half  cup  mustard  and  one  quart  good  vinegar,  one  table- 
spoonful  of  turmeric,  one-half  teaspoon  cayenne ;  let 
vinegar  come  to  boil;  mix  the  turmeric  and  mustard  with 
a  little  cold  vinegar;  add  to  the  hot  vinegar;  cook  till 
thick  as  cream;  turn  over  the  pickles. 

GERMAN  SWEET  PICKLES. 
Three  dozen  cucumbers  of  medium  size;  peel  and 
put  in  weak  brine  for  two  days;  wipe  dry  and  then  soak 
two  days  in  weak  vinegar;  drain  and  dry  and  cut  length- 
wise into  halves  or  quarters  and  once  across,  and  put  in 
weak  alum  or  vinegar,  and  keep  on  back  of  stove  for 
an  hour  or  so,  till  tough;  prepare  vinegar  while  pickles 
are  on  stove;  take  one  quart  vinegar,  two  and  one-half 
pounds  brown  sugar,  plenty  of  mace,  stick  cinnamon,  a 
teaspoon  cloves  in  a  bag;  bring  syrup  to  a  boil,  skim 
and  pour  over  pickles  three  mornings  in  succession.  -- 

MUSTARD  PICKLE. 
One  pint  string  beans,  one  quart  small  onions,  one 
quart  green  tomatoes,  sliced,  one  quart  small  cucum- 
bers, one  dozen  green  peppers  cut  in  small  pieces,  three 
red  peppers  cut  in  pieces,  two  cauliflowers,  two  ounces 
white  mustard  seed,  two  ounces  black  nuistard  seed, 
one-half  pound  yellow  mustard,  one  pound  brown  sugar, 
one-half  cup  each  salad  oil,  salt  and  celery  seed;  soak 
cauliflower  and  onions  and  beans  a  few  minutes;  slice 
the  tomatoes,  sprinkle  with  salt  and  let  stand  one  hmir; 
put  tiie  vegetables  in  one  quart  of  vinegar  and  let  stand 
a  few  minutes;  then  take  fresh  vinegar  with  the  spices, 
add  the  vegetables  and  bring  to  a    boil ;    add  the  salad 


236 

Pickles 

with  one-half  teaspoon  turmeric  in  it;  mix  the  yellow 
mustard  witli  a  little  vinegar  and  add  it  and  boil  all  up 

°""-  SALAD  PICKLE. 

Twelve  large  cucumbers,  sliced  thin,  one  large  onion, 
also  sliced  thin;  mix  and  sprinkle  over  them  one-half 
tea  cup  salt ;  let  it  stand  three  hours,  drain  and  if  too 
salty,  rinse  them;  then  add  one-fourth  cup  olive  oil,  one- 
half  cup  white  mustard  seed,  one-half  cup  black  mustard 
seed,  one  tablespoon  of  celery  seed,  one  pint  cider  vine- 
gar, or  enough  to  cover;  put  in  fruit  cans  without  heat- 

'"&•  TOMATO  CATSUP. 

One  peck  of  ripe  tomatoes,  one  large  or  two  small 
onions,  one  large  green  pepper,  removing  the  seeds; 
boil  one  hour  and  then  press  through  a  vegetable  press, 
and  return  to  the  fire,  and  then  add  one  and  one-half 
cups  of  vinegar,  one  cup  of  sugar,  three  tablespoonfuls 
of  salt,  two  tablespoonfuls  of  white  mustard  seed,  one 
tablespoonful  each  of  cloves,  cinnamon  and  whole  pep- 
per corns;  tie  the  spices  in  a  bag;  boil  the  catsup  two 
hours;  bottle  and  seal  while  hot. 

CHILI  SAUCE. 
Eighteen  ripe  tomatoes  and  three  onions  and  three 
green  _peppers,  one  tablespoonful  ground  cinnamon,  one 
tablespoonful  ground  allspice,  one  tablespoonful  ground 
cloves,  one  tablespoonful  black  pepper,  one  scant  cup 
sugar  and  one  scant  cup  salt,  one  pint  vinegar;  chop 
vegetables  very   fine  and  mix;   cook  and  seal   in  fruit 

i^''^-  CHILI  SAUCE. 

Twelve  large  ripe  tomatoes,  four  green  peppers  and 
two  large  onions,  two  tablespoons  salt  and  two  table- 


237 

Pickles 

spoons  sugar,  one  teaspoon  cinnamon  and  one  of  cloves, 
three  small  cups  vinegar,  and  chop  the  vegetables  separ- 
ately very  fine;  boil  all  ingredients  together  one  and  one- 
half  hours. 

TO  GET  ONION  JUICE. 

Peel  the  onion  and  grate  on  coarse  grater,  using  a 
good  deal  of  pressure.  43 

CHILI  SAUCE. 

Peel  and  chop  twelve  ripe  tomatoes  and  three  large 
onions,  three  peppers  (green)  and  remove  the  seeds 
from  the  peppers;  with  thc^e  put  one  quart  vinegar  and 
two  tablespoons  salt,  one  gill  sugar,  two  teaspoons  each 
ground  mace,  allspice  and  cinnamon,  and  one  teaspoon 
ginger;  boil  two  hours,  stirring  well;  bottle  when  cold. 

COLD  CUCUMBER  CATSUP. 

One  peck  of  cucumbers,  peel  and  remove  seeds,  chop 
fine;  six  onions  chopped  fine;  squeeze  and  dry  the  pulp, 
add  grated  horseradish  and  salt  to  taste,  add  twelve  large 
peppers  chopped  fine;  cover  with  vinegar  and  bottle 
without  cooking. 

CHILI  SAUCE. 

Boil  ripe  tomatoes  and  rub  through  a  sieve,  to  each 
quart  add  three  onions,  two  red  peppers  chopped  fine, 
three  cups  vinegar,  one  cup  sugar  and  salt  to  taste;  boil 
two  hours. 

BORDEAUX  SAUCE. 

Two  quarts  fine  sliced  cabbage,  one  quart  green  to- 
matoes, sliced,  three  small  onions  sliced  fine,  one  red 
pepper  and  one  teaspoon  turmeric,  one  teaspoonful 
celery  seed,  one  teaspoonful  of  white  nmstard  seed,  one 


'238 

Pichles 

teaspoonful  whole  allspice,  two  teaspoonfuls  salt,  one  and 

one-half  cups  sugar,  one  quart  vinegar;  boil  all  together 

twenty  minutes. 

PLUM  CATSUP. 

One  quart  vinegar,  four  pounds  sugar,  twelve  pounds 
plums;  boil  well  and  rub  through  a  colander;  return  to 
the  fire  and  spice  to  taste;  boil  till  thick. 

TOMATO  CATSUP. 
To  each  gallon  of  strained  tomatoes,  add  two-thirds 
cup   salt,  one  pint  vinegar  and  one  teaspoon  cayenne; 
boil  away  one-half;  bottle  while  hot. 

GRAPE  CATSUP. 
Five  cups  of  grape  pulp,  four  cups  of  sugar,  one- 
half  cup  vinegar,  one  teaspoon  ground  cloves,  one  of  cin- 
namon, one  of  allspice;  boil  twenty  to  thirty  minutes  and 
bottle.  .   57 

COLD  CATSUP. 

One  cup  ripe  tomatoes,  four  red  peppers  and  remove 
the  seeds,  eight  onions  and  two  cups  sugar,  one  cup 
salt,  one  and  one-half  cups  white  mustard  seed,  four 
tablespoons  ground  cinnamon,  four  roots  of  horse  radish 
grated,  a  little  red  pepper,  two  quarts  cider  vinegar; 
chop  vegetables  fine;  drain  repeatedly;  mi.x  well  and 
seal. 

MADE  MUSTARD. 

One  gill  equal  parts  water  and  vinegar;  thicken  with 
two  tablespoons  cornstarch;  take  from  the  fire  and  add 
one  tablespoon  mustard,  one-half  teaspoon  cloves,  pinch 
of  mace,  one-half  teaspoon  of  paprica,  a  dash  of  cayenne. 


239 

PicRles 

WHITE  WALNUT  PICKLE. 
Use  white  walnuts  or  butternuts,  the  white  walnut  is 
quite  equal  to  English  walnuts ;  they  should  be  gathered 
green  and  no  nut  should  be  used  unless  the  surface  can 
be  cut  with  the  thumb-nail;  take  one  hundred  fresh  nuts 
and  pour  a  brine  over  them  (strong)  letting  it  remain  for 
two  weeks,  then  remove,  wipe  and  scrape  them.  It  is 
well  to  protect  the  hands  with  rubber  gloves,  as  the 
stains  are  very  lasting.  Place  the  nuts  in  jars  and  cover 
them  with  sour  cider  or  Cereo  vinegar,  add  to  this  one- 
half  ounce  each  of  ground  cloves,  allspice  and  one  ounce 
of  black  pepper,  one-half  ounce  of  ground  mace,  one- 
quarter  pound  salt;  boil;  when  cold  pour  over  the  wal- 
nuts sufficient  to  fill  the  jars;  let  remain  six  months  be- 
fore using;  the  liquor  is  excellent  catsup. 

CUCUMBER  PICKLES. 
Thirty-six  grains  of  salicylic  acid  and  one  gallon  of 
good  cider  vinegar,  one  teacup  salt,  one  quart  sugar  if 
vinegar  is  very  strong,  five  cents'  worth  of  cloves,  allspice 
and  white  mustard  seed,  one  small  red  pepper,  to  a  quart 
can  and  some  horseradish  root ;  wash  pickles  well,  and 
put  in  cans  with  the  spices ;  a  teaspoonful  of  mustard  seed 
to  a  can ;  pour  in  vinegar,  in  which  has  been  dissolved  the 
salt  and  sugar  and  then  seal.  101 

WATER  MELON  PICKLES. 

Peel  off  the  green  rind,  and  let  the  pieces  lie  all  night 
in  salt  and  water,  then  boil  in  a  clear  water  till  tender; 
drain  well ;  make  a  syrup  of  three  pounds  sugar  to  one 
quart  vinegar;  boil  and  skim  and  spice  to  taste;  add  the 
fruit  and  boil  till  it  is  transparent. 


240 

Pickles 

SPICED  CHERRIES. 
To  seven  pounds  of  fruit  add  three  and  one-half 
pounds  sugar,  one  pint  cider  vinegar,  mace  cinnamon  and 
cloves  to  taste,  about  an  ounce  of  the  first  two,  and  one- 
half  ounce  of  cloves ;  let  vinegar,  sugar  and  spices  come 
to  a  boil,  and  pour  over  the  cherries ;  do  this  for  nine 
consecutive  mornings ;  the  ninth  time  have  the  cherries 
in  glass  cans,  and  pour  in  the  (hot)  boiling  juice  and 
seal  the  cans.  GRAPE  CATSUP.  *®^ 

Ten  pounds  of  grapes,  four  pounds  of  light  brown 
sugar,  one  quart  of  vinegar,  two  tablespoons  cinnamon, 
two  tablespoons  cloves ;  cook  grapes  in  the  vinegar  and 
strain  through  sieve  or  colander ;  cook  again  with  other 
ingredients  and  bottle  hot. 

MIXED  MUSTARD  PICKLES. 

Fill  a  three  gallon  jar  with  mixed  pickles,  let  stand 
in  salt  and  water  for  twenty-four  hours,  small  onions  and 
tiny  green  tomatoes,  butter  beans  and  small  cucumbers, 
larger  ones  cut  in  inch  pieces,  cauliflower,  etc.  may  be 
used ;  drain  and  cook  ten  minutes  in  a  porcelain  kettle ; 
drain  again  and  return  to  jar;  three  quarts  vinegar  and 
boil  and  thicken  with  three-quarters  pound  ground  must- 
ard;  wet  in  cold  vinegar;  when  thick  pour  over  pickles; 
sugar  may  be  added  if  desired  and  also  whole  mustard 
seed.  TOMATO    CATSUP. 

Three  quarts  tomato  after  straining,  one  tablespoon 
each  mustard,  allspice  and  salt,  cinnamon  and  black 
pepper,  one  teaspoon  cloves,  one  teaspoon  nutmeg,  one 
pint  vinegar,  one-half  cup  sugar ;  cook  till  desired  thick- 
ness and  bottle  hot. 


241 

PicKles 

CHILI  SAUCE. 
One  peck  tomatoes  and  eight  large  onions  chopped 
and  cooked  together  until  thoroughly  done  and  add  three 
small  green  peppers,  chopped  very  fine,  two  tablespoons 
allspice,  two  tablespoons  cloves,  six  tablespoons  salt,  two 
cups  sugar,  two  cups  vinegar;  cook  all  together  until 
quite  thick  and  then  can. 

PICKLED  WHITE  CHERRIES. 
Seven  pounds  of  round  selected  cherries,  four  pounds 
sugar,  one  quart  vinegar,  spices  to  taste ;  boil  fruit  in 
syrup  till  tender  and  can  in  fruit  jars. 

PICKLED  CABBAGE. 

One  head  of  purple  cabbage  chopped  fine,  sprinkle 
with  salt  and  let  stand  over  night,  press  dry  in  colander, 
one  green  pepper  chopped  very  fine,  one  tablespoon  must- 
ard seed,  two  tablespoons  horseradish  cut  in  small  pieces 
and  one-half  cup  sugar,  depends  on  size  of  cabbage, 
vinegar  to  cover,  can  be  mixed  with  white  cabbage  if 
preferred. 

CHOW  CHOW. 

One  peck  of  green  tomatoes  chopped  and  drained,  six 
green  peppers  or  less  if  you  do  not  want  it  too  hot,  two 
cups  sugar,  one  cup  mustard,  one  tablespoon  ground 
cloves,  one  tablespoon  ground  cinnamon,  one  quart  vine- 
gar or  more  if  needed. 

PICKLED  PEARS. 
Seven  pounds  fruit  and  three  and  one-half  pounds 
sugar,  one  tablespoon  whole  cloves  and  one  stick  cinna- 
mon, one  pint  vinegar  and  boil  down  till  rich. 


242 

Pichles 

CURRANT  CATSUP. 

Four  pounds  ripe  currants,  tliree  cups  sugar,  two  cups 
vinegar,  one  tablespoon  cinnamon,  one  teaspoon  cloves, 
pinch  salt ;  stew  the  currants  in  the  sugar  twenty  min- 
utes, and  other  ingredients  and  boil  all  together  until 
quite  thick ;  strain  and  remove  seeds  and  bottle. 

CUCUMBER  PICKLES. 
One-half  gallon  vinegar,  two  cups  sugar,  one-fourth 
cup  whole  mustard  seed,  one-third  cup  cinnamon  stick 
broken,  one-half  large  tablespoon  whole  cloves,  one-half 
large  tablespoon  allspice,  one-half  teaspoon  celery  seed, 
one-half  teaspoon  powdered  alum  to  make  them  crisp ; 
this  is  sufficient  for  200  small  pickles. 

RIPE  CUCUMBER  PICKLE. 

Pare,  seed  and  cut  the  fruit  into  strips  and  lay  in  vine- 
gar for  twenty-four  hours,  for  ten  pounds  fruit,  make  a 
syrup  of  three  quarts  vinegar,  two  pounds  sugar ;  boil 
fruit  in  syrup  till  it  begins  to  be  tender  then  take  out  into 
a  jar  or  can  and  boil  syrup  twenty  minutes  longer;  pour 
on  while  hot. 

CHILI  SAUCE. 

Twelve  large  ripe  tomatoes,  two  small  green  peppers 
chopped  very  fine,  two  onions  and  two  tablespoons  salt, 
two  tablespoons  sugar,  one  tablespoon  cinnamon  and  one 
cup  vinegar;  chop  onions  and  tomatoes  and  pepper  (omit 
seeds)  ;  boil  all  together  until  thoroughly  cooked. 

PICKLED  PEACHES. 
Seven    pounds    of   peaches — two    pounds    of   brown 
sugar,  one  quart  vinegar,  one  ounce  cinnamon,  one  ounce 
cloves,  one  ounce  mace;  boil  in  syrup  till  tender. 


243 

Pickles 

TOMATO  ONIOxN. 
One  peck  green  tomatoes  and  twelve  onions,  slice  thin 
and  cook  together  till  tender;  let  drain  in  colander;  return 
to  kettle  with  one  cup  vinegar,  one  cup  sugar,  salt,  pepper, 
cinnamon  and  a  very  little  cloves,  one  green  pepper 
chopped  fine,  rejecting  seeds ;  if  a  hot  pickle  is  desired 
cayenne  and  mustard  may  be  added. 


^r" 


244 

Soups 

BOUILLON. 
Cover  well  with  cold  water  two  pounds  of  lean  beef, 
two  pounds  of  veal  and  an  old  chicken.  Place  soup  ket- 
tle on  back  of  stove  where  it  will  boil  very  slowly,  for 
three  hours  or  until  meat  is  tender;  remove  from  fire 
and  stand  in  cool  place  all  night;  carefully  remove  every 
part  of  fat  from  the  stock;  strain  and  return  to  fire  to 
boil,  adding  the  following  vegetables,  one  head  of  celery, 
sprig  of  parsley,  one  turnip,  three  carrots,  two  onions, 
half  teaspoon  pepper-corns,  four  whole  cloves,  a  few  to- 
matoes and  a  bunch  of  sweet  herbs;  vegetables  sliced 
very  thin ;  boil  about  one  hour  and  just  before  straining 
the  second  time  add  salt,  the  yolks  of  four  eggs  well 
beaten  is  sufficient  for  three  quarts  of  bouillon;  a  few 
drops  of  cold  water  should  be  added  to  the  eggs,  pouring 
upon  it  the  boiling  bouillon;  serve  in  cups.  17 

ORANGE  BOUILLON. 

Take  one  quart  orange  juice  strained,  put  into  a  dou- 
ble boiler  with  one-half  cup  granulated  sugar,  cover  and 
stir  till  the  sugar  is  dissolved  and  the  mixture  scalded; 
dissolve  two  tablespoons  arrowroot  with  one  cup  cold 
water,  add  to  the  contents  in  the  boiler,  stir  until  thick- 
ened and  clear;  cook  five  minutes,  set  away  on  ice  till 
cold,  then  add  two  tablespoons  curatoa  cordial;  serve  in 
glasses  with  cracked  ice. 

OYSTER  BOUILLON. 
Wash  and  chop  fine  fifty  good  sized  oysters,  then 
put  in  a  double  boiler  and  brown  slowly  for  one  hour, 
add  one  pint  water,  one  teaspoon  celery  seed;  strain 
carefully  through  cheesecloth,  add  a  teaspoon  butter, 
Httle  salt,  reheating  again;  serve  in  cups. 


245 

Soups 

BEEF  BOUILLON. 
Four  pounds  beef  and  five  pounds  veal,  one  chicken 
and  season,  with  cayenne,  celery  seed  and  salt,  a  dash  of 
Tabasco  sauce;  add  six  quarts  water  and  cook  slowly 
five  hours;  remove  chicken  when  tender;  keep  the  stock 
in  a  cool  place,  simply  heating  it  when  required,  remov- 
ing the  fat  from  the  top;  serve  in  cups  with  a  slice  of 
lemon  in  each. 

CLEAR  SOUP. 

Three  pounds  of  soup  meat  and  gash  it  well,  three 
quarts  cold  water  and  three  teaspoonfuls  salt,  one-half 
teaspoonful  pepper;  boil  slowly  two  hours,  skim  just  as 
it  comes  to  the  boil,  turn  one-half  cup  cold  water  and 
skim  again;  when  it  begins  to  boil  stir  in  another  one- 
half  cup  water  and  skim  again;  after  it  has  boiled  two 
hours,  add  one  onion  in  which  has  been  stuck  one  clove, 
one  carrot  and  one  turnip,  cook  three  hours  more; 
strain  and  when  cold  take  off  the  fat,  and  strain  through 
a  napkin  to  remove  the  sediment. 

TURKEY  SOUP. 
Put  the  frame  of  roast  turkey  with  all  the  remnants 
of  skin  and  dressing  in  a  soup  kettle;  add  one  onion,  cov- 
er with  cold  water  and  simmer  three  hours,  then  strain, 
set  away  to  cool;  when  ready  to  use,  remove  the  fat, 
heat  to  boiling,  thicken  slightly  with  flour  moistened 
with  water;  put  in  a  few  drops  of  carmine  to  color,  sea- 
son with  salt  and  pepper,  add  a  wine  glass  of  sherry  wine 

and  serve. 

TURKEY  SOUP. 

Use  the  remnants  of  a  turkey  or  any  fowl,  boil  until 

the  meat  drops  from  the  bones,  season  with  celery,  fresh 

or  dried. 


I 


246 

Soups 

CHICKEN  SOUP. 

Save  the  stock  from  chicken  used  for  salad;  take  one- 
half  cup  of  the  meat  that  could  not  be  used  in  the  salad 
(the  back,  neck,  etc.)  chop  this  fine,  season  highly,  add 
two  beaten  yolks  and  a  tablespoon  of  bread  crumbs,  form 
into  tiny  balls  and  drop  into  the  soup  and  boil  six  min- 
utes before  the  soup  is  taken  up.  The  bones  may  be 
boiled  an  hour  or  more  to  make  more  stock. 

Note. — Dry  celery  tops  and  preserve  in  a  tight  tin 
can.  These  are  very  nice  for  seasoning  soups  and  are 
always  ready. 

FRENCH  OXTAIL  OR  MOCK  TURTLE  SOUP. 
Fry  some  ham,  onions,  butter  and  eight  ox-tails  to- 
gether, add  to  this  as  much  hot  water  as  you  will  need 
and  boil  for  one  hour,  then  add  tomatoes  and  spices  tied 
up  in  a  bag,  skin  of  one  lemon;  boil  well,  mash  a  hard- 
boiled  egg  and  place  in  bottom  of  tureen,  before  pour- 
ing in  the  soup ;  just  before  serving  add  one  wine  glass 
of  sherry  and  one  lemon  sliced.  17 

OKRA  GUMBO. 
Fry  one  nice  chicken;  while  this  is  frying  slice  three 
quarts  of  okra  with  a  little  green  pepper,  or  red  and  one 
large  onion;  when  chicken  is  brown  put  okra,  etc.,  into 
the  same  lard,  and  brown;  add  a  half  can  tomatoes  and 
let  simmer,  until  thick;  add  one-half  gallon  boiling  wa- 
ter, and  let  boil  gently  until  okra  is  thoroughly  soft, 
about  two  hours;  serve  with  boiled  rice.  ^"^ 

OKRA  SOUP. 
To  five  cups  chicken,   veal   or   beef  broth,   add   one 
and    one-half    cups    okra    cut    in    small    pieces;    simmer 
until  thoroughly  cooked,  and  season  to  taste;  one-half 


247 

Soups 

cup  cooked  sweet  corn  and  lima  beans  may  be  added  if 
desired. 

CLARET  SOUP. 

Two  tablespoonfuls  rice  cooked  in  one  pint  con- 
somme until  tender;  add  one  pint  bottle  claret,  and  the 
yolks  of  four  eggs  well  beaten;  sweeten  to  taste  and  stir 
until  it  begins  to  thicken;  serve  hot. 

WHITE  ROUX. 
One  tablespoon  butter  melted  in  frying  pan,  one  ta- 
blespoon flour  beaten  into  it  until  smooth,  one  cup  of 
the  broth  added  gradually  and  stirred  to  prevent  its  get- 
ting lumpy.  Pour  back  into  the  soup  kettle,  and  let  boil 
up  once.  This  is  an  excellent  addition  to  many  kinds  of 
light  soups.  94 

BROWN  ROUX. 
Made  same  as  white  roux  except  the  flour  and  butter 
are  browned,  not  scorched.    This  is  added  to  many  dark 
soups.  5>4: 

OYSTER  SOUP. 

Take  one  pint  oysters  and  to  the  liquor  add  one  pint 
cold  water;  set  over  a  good  fire  and  skim  carefully  as  it 
comes  to  the  boil,  add  one  pint  hot  milk;  in  another 
sauce  pan  put  two  heaping  tablespoons  butter,  and  as  it 
simmers  slowly  add  one  tablespoon  flour,  stirring  con- 
stantly; do  not  have  the  pan  over  a  blaze  or  il  will  burn; 
let  it  cook  three  or  four  minutes  and  then  add  the  soup 
to  it,  a  very  little  at  a  time  as  it  will  thicken  quickly  at 
first;. after  all  the  soup  is  put  in  the  sauce  pan  add  the 
oysters  and  let  all  boil  up  once;  a  small  piece  of  mace 
added  to  the  hot  milk  improves  the  flavor.  -ii 


248 

Soups 

VEGETABLE  SOUP— (No  meat). 
One  young  small  carrot,  one  small  turnip,  one  salsify 
root,  two  stalks  celery,  one-half  cup  green  peas,  one-half 
cup  shelled  beans,  two  ears  of  corn  cut  from  cob,  or  one- 
half  cup  canned  chopped  fine.  One  large  onion,  one 
tablespoon  of  chopped  cabbage,  two  potatoes  parboiled 
separately,  and  sliced,  four  tablespoons  butter,  two  table- 
spoons brown  roux.  If  butter  beans  or  shelled  beans 
are  used,  they  must  be  boiled  one  hour  before  adding  to 
the  other  vegetables.  Dice  carrot,  turnip,  salsify,  celery, 
and  parboil  them  hard  for  fifteen  minutes  in  salted  water 
with  the  peas,  beans  and  cabbage,  melt  the  butter  in  the 
bottom  of  the  kettle,  fry  the  sliced  onion  in  it  a  light 
brown,  stir  in  the  other  ingredients,  including  the  chop- 
ped corn,  cover  with  a  quart  or  more  of  water,  salt  and 
pepper  and  cook  one-half  hour,  then  add  potatoes  and 
boil  half  hour  longer.  Thicken  with  the  roux  just  before 
serving.  This  is  almost  a  vegetable  chowder.  An  ex- 
cellent dish.  93 
TWENTY-MINUTE  SOUP. 

One  quart  tomatoes  canned  or  fresh,  when  scalding 
add  heaping  teaspoonful  salt  and  pepper,  little  butter, 
cracker  crumbs;  roll  fine  and  when  ready  for  the  table 
add  one  quart  boiled  milk.     Serve  immediately. 

GREEN  PEA  PUREE. 

One-half  peck  green  peas  and  shell  them,  wash  the 
pods  and  put  the  latter  in  enough  cold  water  to  cover 
them;  boil  one-half  hour  and  then  take  out  and  put  the 
peas  on  in  the  same  water,  cook  three-quarters  of  an 
hour,  put  through  a  vegetable  press,  cook  together  in 
the  same  saucepan  one  half  cup  butter,  two  tablespoons 


249 

Soups 

flour;  when  it  is  boiling  stir  in  three  pints  milk  and 
add  it  to  the  juice ;  season  with  one  teaspoon  sugar,  salt 
and  white  pepper  to  taste. 

CREAM  OF  GREEN  PEA  SOUP. 
One  quart  white  stock,  one  pint  peas,  one  and  one- 
half  cups  milk,  two  yolks,  two  tablespoons  butter, 
salt  and  pepper.  Boil  peas  soft  in  the  stock,  mash 
through  colander,  add  butter,  salt  and  pepper.  Pour 
the  boiling  milk  over  the  beaten  eggs  and  put  in  tureen, 
turn  in  the  peas;  serve  with  croutons. 

SPLIT  PEA  SOUP. 
One  cup  large  peas,  three  quarts  or  more  of  water, 
one  and  one-half  pints  milk,  two  tablespoons  butter,  salt 
and  pepper.  Wash  peas  and  soak  over  night,  drain  and 
put  in  cold  water  to  come  to  a  boil  slowly,  boil  three  or 
four  hours  adding  cold  water  as  needed  to  keep  them 
cooking.  Press  through  a  colander,  add  seasoning  and 
milk. 

PUREE  OF  PEAS. 

One  quart  of  green  peas  or  canned,  two  tablespoons 
butter,  one  quart  milk,  one  tablespoon  flour,  salt  and 
pepper  to  taste.  Cook  peas  thoroughly  until  pulpy,  mash 
through  colander,  heat  the  milk  in  double  boiler  and 
when  boiling  pour  over  the  flour  rubbed  smooth  with 
the  butter,  return  to  stove  and  cook  three  minutes,  stir- 
ring constantly;  add  pulp,  season,  and  when  it  conies  to 
a  boil  it  is  ready  to  serve. 

CLAM  BROTH. 
One  quart  of  clam  juice,  one  quart  of  milk,  a  little 
butter,  pepper  and  salt  to  taste,  a  suspicion  of  onion 


250 

Soups 

juice;  served  in  bouillon  cups  very  hot;  add  before  send- 
ing to  table,  one  teaspoonful  of  whipped  cream  in  each 
cup;  put  on  top  do  not  stir  in.  58 

MUSHROOM  SOUP. 
One  pound  mushrooms,  peel  and  stew  them  in  one 
cup  water;  reduce  to  one-half;  boil  twenty  minutes  and 
strain;  fry  the  mushrooms  in  butter;  remove  the  mush- 
rooms; to  the  butter  add  two  tablespoons  flour;  to  this 
add  the  hot  juice  of  the  mushrooms,  one  pint  hot  milk, 
chop  mushrooms  fine  and  stir  in,  season  to  taste,  add 
one  and  one-half  cups  whipped  cream. 

CORN  SOUP. 
One  dozen  ears  of  corn,  score  the  corn  and  then 
scrape  with  a  sharp  knife;  boil  the  cobs  twenty  minutes 
in  one  quart  of  water;  remove  the  cobs,  add  corn  and 
boil  fifteen  minutes;  thicken  two  quarts  of  milk  with  two 
tablespoons  flour,  add  to  the  corn  and  boil  ten  minutes, 
season  with  salt,  pepper,  and  a  tablespoon  butter,  turn 
into  a  tureen  in  which  are  the  well  beaten  yolks  of  three 
eggs.  This  can  be  seasoned  with  one  teaspoonful  of 
chopped  onion,  if  you  wish.  '^ 

CREAM  OF  CORN  SOUP. 

Into  a  double  boiler  put  one  pint  of  grated  corn, 

two  teaspoonfuls   of  salt,  one  tablespoonful  of  butter. 

When  boiling  add  one  tablespoonful  flour  stirred  smooth 

in  a  Httle  cold  milk.    Just  before  serving  stir  in  one-half 

pint  cream  whipped.  **** 

CORN  SOUP. 

Cut  the  corn  from  the  cob;  to  each  pint  add  one  quart 

of  boiling  water,  cook  one  hour,  put  through  a  colander. 


251 

Soups 

melt  one  tablespoonful  of  butter,  stir  in  one  of  flour; 
cook  one  minute,  stirring  well,  add  half  of  the  corn  pulp, 
when  well  mixed  add  the  remainder  of  the  corn,  one  pint 
of  boiling  milk,  one  h.alf  pint  creaifi,  salt  and  cayenne. 

JKi 
BLACK  BEAN  SOUP. 

One  quart  of  black  beans,  soak  all  night  and  in  the 
morning  drain  off  the  water,  and  put  the  beans  in  the 
soup  kettle  with  one  pound  beef  loaf,  and  one-half  pound 
salt  pork,  and  three  quarts  cold  water;  boil  three  or  four 
hours,  adding  water  as  it  boils  away,  take  out  the  meat, 
strain  the  soup  through  a  puree  strainer,  slice  one  lemon 
and  two  hard  boiled  eggs  in  the  soup  tureen,  turn  in  the 
hot  soup  and  serve. 

BEAN  SOUP. 

Soak  one  cup  of  beans  (common  navy  arc  best)  in 
cold  water  over  night,  in  the  morning  cook  them  in  three 
pints  of  water.  When  tender  put  through  a  sieve,  using 
the  liquid  in  which  the  beans  were  cooked.  Thili  the 
paste  with  milk  or  white  stock  till  like  thin  cream.  Sea- 
son with  salt  and  pepper,  put  thin  slices  of  lemon  in  the 
tureen  and  pour  in  the  soup. 

BEAN  SOUP. 
One  pint  of  baked  beans  and  one  pint  tomatoes,  one 
quart  water  and  one  onion,  one  sprig  parsley  and  boil 
together  until  beans  are  very  soft  and  put  through  a 
vegetable  press,  season  and  serve.  While  boiling  add 
water  as  it  boils  away  to  keep  the  amount  the  same. 

RICE  AND  TOMATO  BROTH  NO   i. 
One  pint  tomatoes,  one  onion  minced,  one  stalk  cel- 
ery, one  cup  rice  boiled  tender  but  not  broken,  one  cup 


252 

Soups 

of  the  water  in  which  the  rice  was  boiled,  one  cup  milk, 
three  tablespoons  butter,  three  tablespoons  flour,  one 
teaspoon  white  sugar,  pinch  soda,  salt  and  pepper.  Stew 
tomatoes,  onion  and  celery  half  an  hour,  add  the  soda 
and  stir  till  it  stops  foam.ing;  rub  through  a  sieve,  return 
to  stove  with  rice,  rice  water,  sugar,  salt  and  pepper. 
Melt  butter,  stir  in  flour,  add  hot  milk,  and  stir  till 
smooth;  add  to  the  tomato,  let  boil  up  once  and  serve. 

QUICK  TOMATO  SOUP. 
One  quart  of  tomatoes  and  one  pint  of  water,  one 
bay  leaf  and  onion,  one-half  teaspoonful  celery  seed,  and 
one  sprig  parsley;  boil  them  together  fifteen  minutes,  rub 
together  two  tablespoonfuls  each  of  butter  and  flour; 
add  to  the  soup,  strain  through  a  puree  strainer,  season 
with  salt,  pepper  and  a  dash  of  Worcestershire  sauce. 

CREAM  TOMATO  SOUP. 
One  quart  tomatoes  strained,  one  pinch  soda  size  of 
a  pea,  six  rolled  crackers,  one  quart  milk,  butter  size  of 
large  walnut,  salt  and  pepper.  Bring  tomatoes  to  a  boil, 
add  soda  and  stir  until  it  stops  foaming,  add  cracker 
crumbs,  seasoning  and  lastly  the  milk.  Let  it  come  just 
to  the  boiling  point,  and  serve  immediately. 

TOMATO  SOUP. 
Take  one  medium  sized  onion,  pare  and  slice,  turn 
over  it  one  pint  of  hot  water;  when  the  onion  is  soft 
skim  it  out,  and  add  enough  hot  water  to  keep  a  full  pint; 
into  the  hot  water  turn  one  pint  of  sweet  milk,  let  all 
come  to  boiling  point  without  boiling;  take  a  scant  halt 
cup  butter,  melt  and  add  to  it  two  good  tablespoons 
flour,  make  butter  and  flour  smooth,  then  turn  into  the 


253 

Soups 

milk  and  stir  constantly  till  the  mixture  is  like  cream, 
then  add  a  pint  of  tomatoes  and  let  all  cook  together 
from  five  to  ten  minutes,  salt  and  pepper  to  taste,  then 
strain  and  if  made  properly  the  soup  will  not  curdle,  and 
no  soda  is  required.  53 

TOMATO  SOUP. 
One  quart  ripe  tomatoes,  one  pint  water;  boil  twenty 
minutes,  add  one  teaspoonful  baking  soda,  one  quart 
of  sweet  milk,  a  piece  of  butter  size  of  an  egg,  salt  and 
pepper  to  taste;  thicken  with  a  little  flour  and  strain  be- 
fore serving.    Serve  with  toasted  bread. 

ASPARAGUS  SOUP. 
One  quart  of  asparagus,  cut  in  small  pieces,  one  leaf 
onion,  one  quart  water,  simmer  three  hours,  strain  and 
set  aside  where  it  will  keep  hot,  add  one  pint  milk  and 
thicken  with  two  tablespoons  flour,  stirred  smooth  with 
cold  water;  season  with  one  tablespoonful  butter,  salt 
and  white  pepper  to  taste. 

CELERY  WHITE  SOUP. 
Boil  a  small  cup  of  rice  in  three  pints  of  milk  until 
it  will  pass  through  a  sieve;  grate  the  white  parts  of  two 
heads  of  celery  on  a  coarse  grater,  add  this  to  the  rice 
milk  after  it  has  been  strained;  put  into  it  one  quart  of 
strong  white  stock,  either  of  veal  or  chicken;  let  it  boil 
until  the  celery  is  perfectly  tender,  season  with  salt,  cay- 
enne pepper,  and  serve;  if  cream  is  obtainable  substitute 
one  pint  of  it  for  the  same  quantity  of  milk.  17 

CABBAGE  SOUP. 
One-half  small  head  of  cabbage,  two  quarts  water, 
one  quart  milk,  two  tablespoons  butter.     Chop  cabbage 


254 

Soups 

very  fine  and  boil  two  hours  or  longer  if  possible,  add 
the  milk,  butter  and  pepper  and  salt  to  taste.  This  soup 
has  something  of  the  flavor  of  an  oyster  stew. 

PUREE  OF  CAULIFLOWER. 
Boil  cauliflower  until  very  tender,  press  throuo-h  po- 
tato strainer,  make  an   exceedingly  thin  drawn  butter 
and  stir  in  the  cauliflower  with  desired  seasoning.     Or, 
follow  recipe  for  puree  of  peas.  ^7 

FRENCH  SOUP-. 
One  beef  bone,  one  cup  of  very  tender  green  corn, 
one  potato  chopped  coarsely,  one-half  cup  tomatoes,  one 
onion;  boil  the  beef  bone,  remove  the  fat  from  the  stock, 
add  vegetables,  salt  and  pepper  and  cook  until  all  are 
tender.    If  the  canned  beef  is  used,  chop  very  fine      97 

MOCK  TURTLE  SOUP. 

Soak  one  pint  of  purple  beans  over  night  in  water 
enough  to  cover  them.  In  the  morning  put  over  the  fire 
in  a  quart  of  water.  When  they  have  been  heating  for 
an  hour,  add  one  quart  of  beef  stock,  one  small  onion, 
sliced,  two  stalks  of  celery;  cook  slowly  three  hours. 
Rub  through  a  colander  and  return  to  the  fire.  When 
the  soup  boils  stir  in  a  tablespoonful  of  butter  well 
mixed  with  one  of  flour,  season  with  salt  and  pepper  and 
when  thick  put  in  four  meat  balls. 

MOCK  BISQUE  SOUP. 
One  pint  milk  and  scald  in  a  double  boiler,  one-half 
pint  tomatoes  and  one  tablespoon  butter;  mix  with  two 
tablespoons  flour,  add  to  the  milk,  also  a  teaspoonful  of 
salt  and  sugar  together,  also  a  salt  spoon  cayenne;  last 
of  all  add  the  tomatoes  scalding  hot  and  strain  and  serve. 


255 

Soups 

MUTTON  SOUP. 
Use  the  water  in  which  a  thick  leg  of  mutton  has 
been  boiled,  soak  one-half  cup  rice  or  pearl  barley  in 
water  enough  to  cover  it,  two  hours;  add  to  the  soup 
stock  and  cook  one  hour,  beat  one  egg  well  and  stir  into 
one-half  cup  milk  which  has  been  thickened  with  one 
tablespoonful  flour;  stir  into  this  one  cup  of  the  hot 
soup,  little  at  a  time  to  prevent  curdling;  season  with 
salt,  pepper  and  chopped  parsley. 

CREAM  OF  RICE  SOUP. 

One  quart  of  chicken  or  beef  stock,  one-half  teacup 
rice,  one  quart  rich  milk  (part  cream  is  better),  one  on- 
ion, one  stalk  celery,  salt  and  pepper  and  one  tablespoon 
butter.  Wash  and  cook  rice  one-half  hour,  add  it  to  the 
stock  with  the  onion  and  celery  and  cook  slowly  one-half 
hour  until  the  rice  is  very  soft;  put  through  a  sieve  and 
add  the  seasoning  and  milk  which  has  been  brought  to 
the  boiling  point.  When  all  comes  to  a  boil  it  is  ready  to 
serve. 

CROUTONS. 

Cut  stale  bread  into  dice  or  tiny  triangles,  fry  a 
light  brown  in  salted  butter,  or  butter  the  bread  before 
cutting,  lay  on  buttered  tin  in  oven,  and  brown  lightly, 
stirring  often.     Nice  with  any  light  soup. 

CREAM  OF  CELERY  SOUP. 
One  quart  of  celery  and  one  quart  water,  one  bay 
leaf,  one-half  onion,  stew  these  three  hours,  then  strain 
and  set  aside  to  settle ;  pour  off  the  top,  which  should 
measure  one  pint;  melt  two  tablespoonfuis  butter  and 
stir  in  two  tablespoonfuis  flour,  and  when  well  blended 
add  one  pint  of  milk,  then  add  the  celery  juice,  season 
with  salt,  pepper,  meat  and  serve. 


256 

Soups 

TOMATO  SOUP  WITH  ORANGE. 

Hot  weather  soup,  and  a  plain  tomato  soup  can  be 
greatly  improved  by  adding  a  few  slices  of  fresh  oranges 
just  before  serving. 

A  COMBINED  FRUIT  SOUP. 

Slice  thin  a  quart  of  sour  apples,  cover  with  cold 
water,  add  two  cups  fine  strawberries  and  steam  until  soft, 
then  drain  carefully  through  cheese-cloth  bag,  return  to 
the  stove  and  add  a  stick  of  cinnamon,  juice,  one-half 
lemon  and  sugar  to  taste,  pinch  of  salt  and  a  tablespoon 
tapioca ;  boil  until  tapioca  is  clear ;  this  may  be  served 
hot  or  cold. 

TOMATO  CREAM  SOUP. 

To  one  quart  tomatoes,  one-half  cup  rice,  one  quart 
water  and  two  level  teaspoons  pepper ;  put  all  into  a  stew 
pan,  and  boil  slowly  till  rice  is  tender ;  rub  through  a  fine 
sieve  and  return  to  the  fire;  rub  tablespoon  butter  and 
same  of  flour  till  smooth ;  stir  into  soup  and  dissolve  a 
salt  spoon  soda  in  a  little  cold  water ;  heat  one  pint  milk 
to  boiling ;  add  the  soda  to  the  tomato ;  then  the  milk  and 
serve  at  once  without  heating  again;  the  tomatoes  and 
milk  should  be  very  hot,  when  turned  together  to  prevent 


curdling. 


SOUP. 


Bones  of  turkey  or  chicken  roast  make  an  excellent 
soup ;  boil  till  meat  drops  from  the  bones,  and  season  with 
salt  and  pepper,  and  chopped  celery  and  mix  four  heap- 
ing tablespoons  with  a  little  cold  water,  till  smooth,  add 
to  liquor  and  simmer  till  it  thickens ;  makes  a  very 
nourishing  and  economical  soup. 


257 

Soups 

A  SUMMER  SOUP— ALA  APRICOTS. 

Peel  and  cut  in  halves  the  required  number  of  nice 
ripe  apricots,  slice  one-half  of  the  quantity  fine  and 
sprinkle  with  sugar,  rub  the  remaining  ones  through  a 
sieve,  remove  the  kernels  from  the  cracked  stones,  and 
blanch  them  ;  then  cook  in  sugar  and  water  till  soft ;  then 
pound  to  a  paste;  and  add  and  mix  with  the  pulp;  then 
add  enough  juice  of  lemon  and  water  to  make  a  proper 
consistency  ;  pour  this  over  the  sliced  fruit ;  serve  ice  cold  ; 
the  soup  should  be  about  as  sweet  as  the  usual  lemonade ; 
serve  with  bread  strips ;  sprinkled  with  sugar ;  and  glazed 
in  the  oven. 

VEGETABLE  SOUP. 

Make  vegetable  soup  No.  i,  but  substitute  for  the 
brown  roux  one  cup  of  milk  heated  separately  and  thick- 
ened with  one  teaspoon  corn  starch,  cook  the  starch  in 
the  milk  until  it  loses  its  raw  taste ;  then  pour  the  boil- 
ing mixture  over  two  thoroughly  beaten  eggs ;  beat  a  few 
moments  and  place  this  in  the  tureen  ;  turn  the  vegetables 
over  it  that  the  eggs  may  not  curdle. 

VEGTABLE  SOUP  NO.  2. 

Make  a  good  stock  from  a  beef  bone,  add  to  two 
quarts  of  stock  one  cup  cabbage  chopped  fine,  two  slices 
of  turnips,  chopped  fine  and  parboiled,  three  potatoes 
chopped  fine,  salt,  pepper  and  celery-salt  to  taste.  Boil 
the  cabbage  and  turnip  half  an  hour  before  adding  them 
to  the  broth  (the  water  should  nearly  boil  away)  put 
in  the  broth  and  potatoes,  sea.son  and  boil  half  an  hour 
longer. 


258 

Salads 

SALAD  DRESSING. 
Two  tablespoons  butter,  beaten  to  a  cream,  beat  in 
this  the  yolk  of  one  egg,  then  juice  of  one  lemon,  and 
one-quarter  teaspoon  salt,  put  in  a  kettle  of  water  and 
stir  constantly  till  smooth;  if  too  thick  add  hot  water. 

109 
SALAD  DRESSING. 

Four  tablespoons  vinegar,  two  eggs,  lump  of  butter 
size  of  an  egg,  bring  vinegar  to  a  boil  and  pour  over 
the  eggs  while  beating  them ;  put  all  back  in  the  sauce- 
pan and  set  in  a  pan  of  hot  water,  add  the  butter  and 
stir  constantly  till  smooth,  add  two  saltspoons  salt,  one 
of  mustard  and  one  of  red  and  white  pepper  mixed; 
when  cool  and  just  before  mixing  with  salad  add  whip- 
ped cream.  10«> 
SALMON  SALAD. 

One  can  salmon  and  six  hard  boiled  eggs,  one  cup 
of  cucumber  pickles  chopped  fine;  mix  thoroughly  and 
add  one-half  pint  any  good  boiled  dressing;  serve  on  let- 
tuce leaves  and  have  the  salmon  very  cold. 

SALADS  OF  FISH. 
Any  kind  of  cold  cooked  fish  can  be  used  in  salads; 
lettuce  is  the  best   green,   but  green  vegetables  when 
cooked  and  cold  can  be  added  to  the  fish.     Sardine  or 
French  dressings  are  best  with  fish. 

SHRIMP  SALAD. 
Extract  the  meat  from  the  boiled  shrimps,  mix  with 
lemon  juice,  and  let  stand  half  an  hour  or  longer.  Ar- 
range in  a  salad  bowl  with  a  few  hard  boiled  eggs,  pour 
over  all  a  good  mayonnaise,  garnish  with  lettuce  leaves, 
and  rings  made  of  the  whites  of  hard  boiled  eggs. 


259 

Salads 

CRAB  SALAD  IN  TOMATO  CUPS. 
Select  fine  large  tomatoes,  carefully  peel  and  cut  the 
stem  and  remove  tlie  pulp,  moisten  the  inside  with 
French  dressing,  and  thoroughly  chill;  when  ready  to 
serve  fill  with  crab  mayonnaise  (crab  salad),  put  a  spoon- 
ful of  mayonnaise  on  top  and  serve  on  a  lettuce  leaf.  52 

EGG  SALAD. 
Boil  one  dozen  eggs  till  hard,  cut  in  quarters  length- 
ways, dress  with  one-half  cup  of  any  good  cooked  salad 
dressing,  and  serve  very  cold. 

NEUFCHATEL  SALAD. 
To  one  package  of  Neufchatel  cheese,  add  a  little  Ta- 
basco pepper  and  mix  well  with  one-half  cup  nuts 
(chopped)  English  walnuts  or  pecans;  form  this  mixture 
into  balls  like  small  butter  balls;  serve  three  of  these 
balls  on  a  leaf  of  lettuce  with  mayonnaise.  51 

WALDORF  SALAD. 

Four  large  tart  apples  diced  or  coarsely  chopped,  one 

quart  celery  cut  in  half-inch  pieces.    Use  only  the  crisp 

white  part  of  the  celery.     Pare  and  cut  the  apples  into 

dice,  add  the  cut  celery  and  sprinkle  very  lightly  with  fine 

salt  and  paprica,  then  pour  over  all  a  pint  of  good  salad 

dressing  mixed  with  a  pint  of  whipped  cream.    Serve  on 

lettuce  leaves  or  garnish  with  the  celery  tops.     Do  not 

let  apples  stand   for  they  turn  dark  soon  after  paring 

and  cutting. 

FRUIT  SALAD. 

Cut  two  bananas  and  two  oranges  into  slices,  place 
on  lettuce  leaves.  For  the  dressing:  juice  of  one  lemon, 
two  tablespoonfuls  sugar,  one  teaspoon  maraschino  and 


260 

Salads 

two  tablespoonfuls  water;  stir  over  the  fire  till  the  sugar 
is  dissolved;  when  cold  turn  over  the  fruit  and  garnish 
with  candied  cherries. 

FRUIT  SALAD. 
One  package  Knox  gelatine,  cover  with  one  cup  cold 
water  and  let  stand  twenty  minutes;  add  one  quart  boil- 
ing water  and  one  pint  sugar;  strain  and  set  aside  till  it 
begins  to  stiffen;  then  add  one-half  pint  chopped  pine- 
apple, juice  of  two  lemons,  four  oranges,  peeled  and  cut 
in  small  pieces,  one  gill  of  preserved  ginger,  one  half 
pound  figs  cut  in  small  pieces,  one-half  pound  walnut 
meats ;  set  aside  in  a  mold  to  form. 

A  FRUIT  SALAD. 
Prepare  four  oranges  (peel  and  cut  in  pieces),  three 
bananas,  one-fourth  pound  canned  cherries,  one  pint 
grated  pineapple,  one-half  pound  almonds,  blanched  and 
pounded,  one-half  cup  lemon  juice,  two  tablespoons 
sherry  or  Maderia  wine;  mix  and  put  together  with 
powdered  sugar  between  layers,  and  place  on  ice  for  one 
hour,  serve  ice  cold;  any  kind  of  canned  fruit  may  be 
used,  and  their  juice  used  as  substitute  for  wine;  serve 
as  dessert  or  as  punch  between  courses. 

CABBAGE  SALAD. 
One  small  head  of  cabbage,  two  bunches  of  celery 
chopped  fine.  Dressing:  one  gill  vinegar,  two  eggs,  four 
tablespoons  sugar,  one  teaspoon  flour,  salt  and  pepper 
to  taste;  when  it  begins  to  boil  watch  closely  and  cook 
three  minutes,  set  away  to  cool;  when  cold  add  one- 
half  pint  sour  cream;  beat  till  light;  turn  over  the  cab- 
bage just  before  serving. 


261 

Salads 

WALNUT  SALAD. 
From  a  bunch  of  celery  take  the  white  tender  stalks; 
cut  in  small  pieces  and  measure;  crack  English  walnuts 
carefully,  so  they  will  come  from  the  shell  whole ;  use  an 
equal  amount  each  of  walnuts  and  celery;  mix  with  any 
good  salad  dressing,  mayonnaise  preferred ;  serve  on  let- 
tuce leaves. 

NUT  SALAD  WITH  CELERY. 
One  cupful  English  walnuts,  drop  into  hot  water  and 
boil  ten  minutes;  then  take  out  and  drop  into  cold  water 
for  about  half  an  hour;  then  dry  them  in  a  napkin  and 
break  into  small  pieces;  mix  with  same  quantity  of  cel- 
ery chopped  fine;  moisten  the  whole  with  mayonnaise 
dressing  and  serve  on  lettuce  leaves.  A  dash  of  pap.- 
rika  at  the  last.  Other  nuts  can  be  used  in  the  same 
way. 

NUT  SALAD. 

One  cupful  of  chopped  English  walnuts  or  other  wal- 
nut meats,  with  two  cups  of  fine  tender  lettuce  leaves 
shredded;  serve  on  lettuce  leaves  with  French  or  any 
good   dressing. 

WALNUT  SALAD. 

Cut  the  meats  of  English  walnuts  in  quarters; 
squeeze  lemon  juice  over  them;  let  stand  fifteen  or  twen- 
ty minutes;  mix  with  them  half  of  their  quantity  of  ol- 
ives, cut  in  quarters  and  celery.  Dress  with  mayonnaise 
made  rather  thin  with  cream.  i*> 

CUCUMBERS  FOR  WLNTER  SALADS. 
Pare  and  slice  cucumbers  and  put  in  strong  brine, 
to  flavor  salads  for  winter;  take  out  a  few  and  put  in 
vinegar;  for  salads,  freshen  hut  do  not  put  in  vinegar. 


262 

Salads 

HAM  SALAD. 

Soak  half  a  teaspoonful  granulated  gelatine  in  a 
tablespoon  and  a  half  cold  water,  and  dissolve  it  in  three 
quarters  of  a  cup  of  chicken  liquor  (hot)  strain  this  over 
a  cupful  of  cooked  and  chopped  ham  and  stir  it  while 
it  stands  in  ice  water,  until  the  mixture  begins  to  thicken, 
fold  in  one  cupful  thick  cream,  beaten  till  it  is  stiff  and 
add  a  few  grains  of  paprika  with  salt  if  required;  place  in 
a  rinsj  mold  and  after  turning  it  out  at  serving  time, 
fill  in  the  sides  of  the  center  with  lettuce  leaves.  This 
can  be  filled  with  mayonnaise  or  French  dressing  can  be 
passed  with  the  salad.  98 

TONGUE  SALAD. 
Boil,  skin  and  trim  a  tongue  and  cut  into  dice,  and 
add  the  whites  of  six  hard  boiled  eggs,  cut  into  smaller 
pieces,  cut  up  fine  the  white  stalks  of  three  heads  of  cel- 
ery and  nii.x  with  the  tongue  and  eggs.  The  dressing 
should  be  made  by  beating  together  four  eggs,  six  table- 
spoons vinegar,  five  of  melted  butter,  one  of  prepared 
mustard,  one  of  sugar  and  two-thirds  cup  cream.  This 
should  be  cooked  in  double  boiler  and  when  it  is  as  thick 
as  custard,  set  aside  to  cool,  season  with  salt,  cayenne, 
and  if  it  is  too  thick  thin  it  with  lemon  juice.  This 
should  be  mixed  with  the  tongue  and  other  ingredients 
and  served  at  once. 

POTATO  SALAD. 

One  heaping  tablespoonful  flour,  two  heaping  table- 
spoons butter,  one  cup  sweet  milk.  Boil  together  well 
and  add  one  cup  vinegar,  tw'O  eggs  well  beaten,  one  even 
teaspoon  mustard,  three  tablespoons  sugar,  one  small 
teaspoon  salt,  pinch  of  red  pepper,  two  good  sized  on- 


263 

Salads 

ions  chopped  fine.  Boil  all  together,  stirring  constantly; 
when  done  it  will  be  like  thick  cream.  Pour  over  po- 
tatoes sliced  thin.  This  dressing  is  nice  for  any  salad, 
the  onions  may  be  omitted,  if  desired.  09 

TOMATO  SALAD. 

Choose  medium  sized  smooth  tomatoes,  peel  and  set 
each  on  a  pretty  lettuce  leaf  and  place  on  the  top  two 
generous  tablespoons  of  the  following  dressing:  one  tea- 
spoon dry  mustard,  one  tablespoon  flour,  four  table- 
spoons sugar,  one  egg  well  beaten  or  two  yolks,  one  cup 
of  mild  vinegar  (dilute  if  necessary),  one  piece  butter 
size  of  an  egg,  one  teaspoon  salt.  iH> 

"A  DAINTY." 

To  serve  with  salads  and  soups,  cutting  away  all 
crust  and  leaving  the  loaf  square,  butter  the  end  of  same, 
and  cut  in  very  thin  slices;  roll  each  slice  and  fasten  with 
wooden  tooth  picks ;  place  in  hot  oven  until  a  dainty 
brown.    Remove  tooth  picks  and  serve  hot  or  cold. 

CHICKEN  SALAD. 
Stew  a  chicken  in  as  little  water  as  possible;  when 
done  remove  the  skin  and  set  away  to  cool;  when  thor- 
oughly cold  remove  the  bones,  cut  with  a  sharp  knife  in 
dice,  the  size  of  a  hazelnut;  four  stalks  of  well  bleached 
celery  cut  as  the  chicken ;  whites  of  twelve  hard  boiled 
eggs,  cut  in  half  rings;  pour  over  this  a  rich  mayonnaise 
dressing  made  after  the  following  recipe:  stir  together  two 
tablespoons  sugar,  one  teaspoon  dry  mustard,  one  and 
one-half  tablespoons  celery  salt,  and  a  dash  of  cayenne 
pepper;  add  to  this  one  small  cup  of  best  vinegar;  beat 
the  yolks  of  six  eggs  and  pour  slowly  into  the  vinegar. 


264 

Salads 

beating  all  the  time  to  prevent  curdling;  then  add  one 
cup  of  cream  and  put  over  the  fire,  and  whip  with  egg 
spoon  till  it  thickens;  remove  at  once  and  do  not  let  it 
boil;  whip  till  cold  and  if  too  thick  thin  with  cream;  gar- 
nish salad  dish  with  parsley;  pour  dressing  over  chicken, 
celery  and  eggs;  stir  lightly  with  silver  fork,  and  serve  in 
salad  dish.     All  should  be  very  cold  when  served.      57 

QUINELLE  SALAD. 
Boil  a  chicken  till  tender,  remove  all  the  meat  and 
chop  fine;  to  every  pint  of  milk  add  two  well  beaten 
eggs,  a  tablespoon  chopped  parsley,  salt  and  pepper  to 
taste,  form  into  small  balls  and  drop  into  boiling  hot 
stock,  and  cook  three  minutes;  when  cold  serve  on  let- 
tuce with  mayonnaise. 

CREAM  CHICKEN  SALAD. 
Two  large  chickens,  one  box  of  Knox's  gelatine,  one 
teaspoon  salt,  one  quart  of  whipped  cream,  three  pieces 
of  celery;  boil  chicken  and  celery  tender,  reduce  to  half; 
dissolve  gelatine  in  cold  water;  put  in  stock  and  when 
half  cold  add  chicken  cut  as  for  any  salad;  whip  cream 
stifl'  and  put  in  the  jelly,  stirring  thoroughly;  put  in  in- 
dividual molds  and  set  on  ice;  garnish  with  celery;  salad 
and  lettuce  will  make  twenty-four  molds.  7 

GREEN  PEA  SALAD. 
A  salad  made  from  green  peas  is  much  improved  if 
a  little  mint  is  added;  for  the  salad  one-half  pint  tender 
cooked  peas  that  have  been  thoroughly  chilled  is  ar- 
ranged on  a  bed  of  lettuce  hearts  on  a  flat  dish  or  plat- 
ter, sprinkle  over  the  peas  a  teaspoonful  of  finely 
chopped  mint  leaves;  pour  a  French  dressing  over  and 


265 

Salads 

serve.  If  it  is  desired  to  serve  the  salad  for  luncheon 
dress  with  mayonnaise;  almost  any  green  salad,  particu- 
larly if  it  is  to  be  served  with  a  roast  is  improved  by  us- 
ing a  mint  vinegar  in  compounding  the  French  dressing. 

MUTTON  SALAD. 
Cut  cold  boiled  mutton  in  dice,  sprinkle  with  chopped 
mint  and  let  stand  several  hours;  at  serving  time  mix 
with  mayonnaise  dressing  and  season  with  one  tea- 
spoonful  Worcestershire  sauce;  serve  on  lettuce  leaves; 
garnish  with  tomatoes  and  cut  in  quarters. 

CABBAGE  SALAD. 
Chop  a  small  half  cabbage  with  one  cucumber  and 
one  small  onion  (you  can  omit  those  if  you  wish  but  it 
improves  it).  Make  a  dressing  of  one  egg,  one  table- 
spoonful  flour,  one  heaping  tablespoon  butter,  dash  of 
mustard,  cayenne,  sugar  and  salt  to  taste;  stir  thorough- 
ly; then  add  scant  half  cup  vinegar,  place  on  stove  and 
cook  stirring  constantly;  remove  and  thin  with  milk  or 
cream  (cream  is  the  best)  ;  pour  over  cabbage  and  set  on 
ice  to  cool;  it  should  not  be  too  thin;  this  will  do  for  six 
persons.  14* 

CUCUMBER  SALAD. 

Take  one  large  or  two  small  cucumbers,  one- 
quarter  teaspoon  pepper  and  salt  mixed,  one  tablespoon 
best  French  vinegar,  three  tablespoonfuls  of  fine  salmon 
oil,  peel  and  slice  the  cucumbers  as  finely  as  possible  and 
sprinkle  the  pepper  and  salt  over  it,  add  vinegar  and 
salt  in  above  proportions  a  moment  before  using.     1*>7 

TOMATO  SALAD. 
One  can  of  tomatoes  and  gelatine  sufficient  to  harden 
it,  dissolve  in  a  little  cold  juice,  boil  the  tomatoes  ihor- 


266 

Salads 

oughly  and  season  highly  with  salt  and  red  pepper,  and 
butter  size  of  a  small  egg  and  then  strain  and  pour  over 
the  gelatine;  mix  well  and  fill  small  cups;  serve  very 
cold   with   mayonnaise   dressing.  7 

SALAD  DRESSING. 
For  one  pint:  yolks  of  eight  eggs,  two  tablespoons 
sugar,  two  tablespoons  cornstarch,  one  teaspoon  salt, 
some  pepper,  one  teaspoon  of  Coleman's  mustard,  one- 
half  pint  good  vinegar ;  mix  dry  portions  in  a  bowl,  while 
heating  vinegar  in  a  granite  pan;  beat  eggs  in  pan  you 
want  your  dressing;  then  add  dry  mixture  and  butter, 
and  last  the  hot  vinegar;  put  on  stove  and  stir  constant- 
ly with  flat  egg  beater  till  it  thickens;  this  will  keep  a 
long  time  and  when  ready  to  use  it  add  one  cup  whipped 
cream.  «5 

COOKED  SALAD  DRESSING. 

Two  eggs  well  beaten,  one  teaspoonful  mustard,  one 
teaspoonful  salt  and  one  teaspoonful  curry,  one  tea- 
spoon celery  salt,  one  tablespoonful  sugar,  one-half  tea- 
spoonful pepper,  one-half  cup  butter,  one  cup  vinegar; 
cook  over  steam  until  thick-  and  then  add  one  cup  of 
whipped  cream.  53 

CELERY  SAUCE. 

Fifteen  large  ripe  tomatoes,  one  green  pepper  and 
five  onions,  four  celery  heads,  three  and  one-half  cups 
vinegar,  two  tablespoons  salt,  eight  tablespoons  sugar; 
chop  all  fine  and  tomatoes  separate;  boil  one  and  one 
half  hours;  to  be  eaten  with  meats.  •* 

DRESSING  FOR  CABBAGE. 
Four  tablespoons  butter  melted  w'hen  hot,  stir  in  one 
tablespoon  flour  and  then  add  one  cup  sweet  milk ;  when 


267 

Salads 

thick  stir  in  three  eggs,  one  teaspoon  mustard,  one  ta- 
blespoon sugar,  one  tablespoon  salt,  scant,  one-quarter 
teaspoon  pepper,  one-half  cup  vinegar;  cook  till  like 
custard,  and  when  cool  pour  over  cabbage.  JM) 

CRELA.M   DRESSING— (For  Salads.) 

Two  tablespoonfuls  sweet  cream,  whipped;  two  table- 
spoonfuls  sugar,  four  tablespoonfuls  vinegar. 

OLIVE  SALAD. 

One  cupful  of  Spanish  olives  (stuffed  olives  may  be 
used),  and  one  and  one-half  glass  gherkins  chopped  fine, 
one  cup  stale  bread  crumbs,  one-half  cup  mayonnaise 
with  the  juice  of  one-half  lemon;  mix  well  together;  over 
the  top  sprinkle  two  chopped  red  peppers. 

OYSTER  SALAD. 

Drain  oysters  from  liquor  and  drop  into  boiling  wa- 
ter, with  a  little  salt,  just  let  them  swell;  remove  and 
drain'  them  dry;  place  them  on  tender  lettuce  leaves, 
with  chopped  celery,  covered  with  mayonnaise  and  place 
between  slices  of  bread  (white)  and  cut  thin, 

SALAD  SUGGESTIONS. 

Salads  may  be  served  in  summer  for  the  morning 
meal,  when  appetites  are  fitful,  if  so  make  it  as  simple  as 
possible,  using  the  most  tender  and  crisp  leaves  of  salaiJ 
plants  or  subacid  fruits,  with  simple  French  dressing,  this 
may  apply  to  a  dinner,  a  mid-day  luncheon,  if  so  it  should 
be  made  of  more  nourishing  materials,  meat  or  fish,  or 
meat  and  vegetables  or  fruits  and  nuts. 

A  fruit  salad  is  a  very  nice  substitute  for  dessert, 
especially  good  for  the  children  if  present. 


268 

Salads 

OYSTER  SALAD. 
Scald  one  pint  of  nice  large  oysters,  in  their  liquor  till 
plump,  but  do  not  boil  as  that  makes  them  tough,  then 
drain  them  from  the  liquor  and  set  them  in  the  refrig- 
erator till  chilled. 

TO  MAKE  DRESSING 
Four  tablespoons  oil  and  two  tablespoons  vinegar,  one 
teaspoon  salt,  dash  of  paprika ;  pour  this  over  the  oysters 
and  let  stand  ten  or  fifteen  minutes ;  arrange  tender,  crisp 
lettuce  leaves  in  cup  shapes  on  dainty  plates  and  fill  with 
the  oysters ;  garnish  with  mayonnaise  and  pimolas. 

FISH  SALAD. 

Use  cold  broiled  or  baked  fish,  free  from  all  bones 
and  skin,  flake  rather  fine,  sprinkle  lightly  with  salt  and . 
white  pepper,  unless  the  fish  was  highly  seasoned  when 
cooked ;  lay  on  a  bed  of  lettuce  leaves ;  cover  with  a  good 
mayonnaise ;  a  few  slices  of  lemon  on  the  lettuce  will 
add  to  the  looks  of  the  salad. 

SALMON  SALAD. 

Free  the  fish  from  all  bones  and  skin,  leave  in  quite 
large  pieces,  arrange  on  a  bed  of  lettuce  leaves  or  on  a 
platter  with  sliced  lemons  for  the  garnish ;  place  on  each 
piece  of  fish  a  spoonful  of  the  following: 

DRESSING. 
One  small  cup  vinegar,  one-half  teaspoon  salt,  two 
tablespoons  of  sugar ;  put  on  to  boil  and  when  boiling 
pour  over  the  following  ingredients,  which  must  be 
beaten  well  together  to  a  cream ;  one  and  one-half  table- 
spoons com  starch,  two  tablespoons  butter,  one  table- 
spoon boiling  water;  add  one-half  cup  cream  when  cold 
and  two  raw  eggs. 


269 

Salads 

TOMATO  AND  SHRIMP  SALAD. 

Peel  large  smooth  tomatoes  and  cut  in  half  and  scoop 
out  the  seeds,  leaving  only  the  shell,  take  a  can  of  shrimps 
and  drain  them  properly  and  set  on  ice  till  thoroughly 
cooled ;  the  tomatoes  the  same ;  mix  the  shrimps  with 
mayonnaise  dressing  and  fill  the  shells ;  place  each  on  a 
crisp  lettuce  leaf  and  serve  with  more  of  the  dressing. 

FRUIT  SALAD  WITH  CHERRIES. 

Take  a  half  cupful  water,  and  one  cupful  sugar,  add 
the  juice  of  a  lemon,  liquor  glass  full  of  marascheno,  half 
fill  dainty  glasses  with  stoned  and  sliced  cherries,  straw- 
berries or  bananas ;  pour  over  each  glass  a  little  syrup ; 
mix  an  equal  quantity  syrup  and  lemon  jelly  and  pour 
into  glasses ;  this  can  also  be  molded. 

HANDY  SALAD  DRESSING. 

Five  tablespoons  vinegar,  five  yolks  eggs,  and  one- 
half  cup  butter,  one  teaspoon  seasoning.  Heat  vinegar 
slightly  and  add  well  beaten  yolks,  beat  constantly  till  it 
thickens  a  little,  take  off  stove  and  add  butter  and  season- 
ing and  beat  well,  till  it  cools  a  little.  Whip  one-half  cup 
thick  cream  stiff,  and  add  to  it  about  one-fourth  of  the 
dressing,  beat  till  smooth,  mix  well  into  the  salad  and 
save  a  spoonful  to  put  on  top  of  each  portion  served. 
That  which  remains  may  be  put  away  in  a  covered  jelly 
glass  and  will  keep  several  weeks  in  a  cool  place.  A  little 
pure  olive  oil  may  be  added  to  the  above,  if  preferred. 

Seasoning  to  be  kept  in  covered  tin  box.  Seven  tea- 
spoons salt,  four  teaspoons  dry  mustard,  one  teaspoon 
red  pepper.  81 


270 

Salads 

WALDORF  SALAD. 
Two  cups  chopped  apples,  three  cups  celery  cut  across 
fine,  one  cup  English  walnuts  in  small  pieces,  but  not 
chopped  fine,  salt  apples,  and  celery,  and  some  nice  tender 
lettuce;  slightly  line  a  salad  bowl  or  individual  dishes 
with  the  lettuce,  then  mix  other  ingredients  with  "Handy 
Salad  Dressing"  (given  elsewhere)  ;  place  salad  on  let- 
tuce with  a  little  of  the  dressing  on  top.  81 


271 

Side   Dishes 


CORN  OYSTER. 
Eight  ears  sweet  corn  grated,  two  cups  milk,  three 
eggs,  salt  and  pepper,  flour  enough  to  make  a  batter. 
Melt  a  tablespoon  of  butter  in  a  frying  pan  and  drop  the 
mixture  into  the  hot  butter,  a  spoonful  in  a  place,  brown 
on  both  sides  and  serve  immediately  on  a  hot  dish.  Very 
nice  for  breakfast  or  a  side  dish  for  dinner. 

SCALLOPED  CORN. 
Butter  a  baking  dish,  put  in  layer  of  crumbs  then  one 
of  corn,  season  with  salt,  pepper  and  bits  of  butter,  then 
layer  of  crumbs,  etc.,  until  dish  is  filled,  crumbs  to  be  on 
top  scattered  with  bits  of  butter.  Moisten  with  milk  and 
bake  about   thirty-five  minutes. 

ASPARAGUS  ON  TOAST. 
Boil  asparagus  cut  into  small  lengths,  until  tender, 
season  with  salt,  pepper  and  butter,  lay  on  slices  of  but- 
tered toast;  dip  a  tablespoon  of  rich  creau)  over  each 
slice;  set  in  oven  a  moment  to  heat  cream  and  serve  at 
once. 

PLNEAPPLE  SPONGE. 

One  cup  grated  pineapple  and  one  half  cup  sugar; 
cook  one-half  cup  of  minute  tapioca  in  two  cups  boiling 
water  till  clear,  add  this  to  pineapple,  and  cook  till  sugar 
is  dissolved  and  just  before  serving  add  whites  of  two 
eggs,  and  two  tablespoons  of  lemon  juice;  serve  with 
sugar  and  cream.  «^ 

ASPARAGUS  IN  ROLLS. 
Two  bunches  of  asparagus,  eight  stale  biscuits  or 
rolls,  one  cup  milk,  three  eggs,  one  tablespoon  butter, 
salt  and  pepper;  stew  the  asparagus  until  tender,  drain 


272 

Side   Dishes 


and  chop  and  add  to  the  sauce  made  by  heating  the  milk, 
adding  the  beaten  eggs,  and  seasoning  and  stirring  until 
it  thickens.  Cut  the  tops  from  the  rolls,  remove  a  few 
crumbs  from  the  under  part  of  each  roll,  set  all  in  the 
oven  to  crisp,  being  careful  to  keep  each  top  by  piece 
from,  wliich  it  was  cut.  When  crisp  fill  the  rolls  with  the 
mixture,  put  on  the  tops  and  serve.  100 

OYSTER  LOAF. 
Take  a  cream  or  square  loaf  of  baker's  bread  (stale), 
cut  off  the  crust  carefully  in  one  piece,  take  out  all  of 
the  inside  close  to  the  crust;  have  ready  one  quart  of 
oysters  scalded  sufficiently  to  plump  them,  put  them  into 
the  loaf  as  in  preparing  scalloped  oysters,  using  crack- 
ers, the  crumbs,  or  inside  of  the  bread  toasted,  but  not 
scorched,  and  oysters  alternately  together  with  butter, 
pepper  and  salt,  hot  milk  mixed  with  the  liquor  drained 
from  the  oysters  before  they  were  scalded;  bake  one-half 
hour  in  a  moderate  oven;  leave  off  the  top  crust  until  the 
last  ten  minutes.  22 

SWEET  POTATO  BREAD. 
One  pint  of  cornmeal,  one  pint  mashed  potatoes,  half 
cup  meat  chippings,  one  teaspoonful  soda,  one  teaspoon 
baking  powder,  two  eggs.  4i> 

LIVER  PATTIES. 
Take  one-half  pound  of  calf  liver,  steamed  or  boiled 
and  chopped  fine,  season  with  salt,  pepper,  catsup  and 
Worcestershire   sauce  to  taste;  adding  a    little    thick 
brown  sauce.    Serve  in  hot  patty  shells. 

ASPARAGUS  ON  TOAST. 
Wash  and  drain  carefully  and  cut  away  the  tough 


273 

Side   Dishes 


ends,  tie  in  bundles,  stand  in  boiling  water  and  cook  till 
tender,  take  from  water  and  drain,  untie  and  lay  on 
dainty  buttered  toast;  pour  over  it  a  sauce  made  as  fol- 
lows: one  tablespoon  melted  butter,  one  tablespoon 
flour,  well  blended,  tlien  pour  in  one  cup  hot  milk,  and 
stir  constantly  until  it  thickens;  season  to  taste  with  salt 
and  white  pepper;  serve  immediately. 

ORANGE  COMPOTE. 
Make  a  syrup  of  one  cup  water,  two  cups  sugar;  peel 
and  separate  six  sour  oranges,  into  segments,  boil  in 
the  syrup  until  tender;  boil  the  syrup  down  to  the  re- 
quired thickness  and  pour  over  the  oranges.  Serve  eith- 
er hot  or  cold  with  a  border  of  boiled  rice. 

ORANGE  OMELET. 

Three  eggs  and  three  teaspoons  powdered  sugar,  two 
tablespoons  orange  juice;  peel  and  slice  one  orange, 
sprinkle  sugar  on  and  also  grated  rind;  beat  the  yolks 
of  eggs,  cut  the  wliites,  stiffly  beaten,  carefully  with  a 
knife;  pour  the  whole  into  a  hot  buttered  omelet  pan; 
when  tlie  omelet  sets  lift  from  the  sides  of  the  pan,  with 
a  thin  knife  blade;  when  the  mass  is  a  delicate  brown 
lay  on  the  sliced  orange  and  fold  over;  serve  on  hot 
platter. 

SCRAMBLED  TOMATOES. 

Peel  and  slice  six  tomatoes  and  season  with  salt  and 
pepper  and  place  over  hot  fire  and  when  cooked  suffi- 
ciently add  three  eggs  well  beaten  and  a  piece  of  butter 
the  size  of  a  walnut;  serve  on  slices  of  buttered  toast. 

TOMATOES  TO  BE  SERVED  AS  AN  ENTREE. 
Peel  and  remove  a  slice  from  the  stem  end  of  a  to- 
mato, taking  out  seeds  and  core,  sprinkle  salt  and  pepper 


274 

Side  Dishes 


over  tlie  inside;  make  a  white  sauce  of  one  and  one-half 
pint  mushrooms,  cut  in  halves  and  fried  in  a  little  butter, 
the  juice  of  one  lemon,  a  little  minced  parsley,  and  mix 
with  the  mushrooms;  fill  the  tomatoes  with  the  mixture, 
sprinkle  bread  crumbs,  mixed  with  parmesan  cheese, 
and  a  bit  of  butter  over  the  top  of  each;  bake  thirty  min- 
utes and  g^arnish  with  cress  or  nasturtium  leaves  and 
blossoms. 

HOT  CHEESE  BALLS. 
Whites  of  two  eggs  beaten  to  a  stiff  froth  (very  stiff), 
one-half  cup  of  grated  dairy  cheese,  two  drops  of  Wor- 
cestershire sauce;  make  into  balls  the  size  of  an  English 
walnut,  and  drop  into  hot  lard ;  brown  and  serve  at  once. 

43 
COLD  CHEESE  BALLS. 

Put  some  dairy  cheese  through  a  meat  chopper,  us- 
ing a  fine  cutter;  to  each  cup  of  cheese  add  one-fourth 
teaspoon  salt,  season  to  taste  with  paprika  or  cayenne 
and  add  enough  rich  cream,  olive  oil,  or  creamed  butter; 
mould  into  balls;  English  walnut  meats  or  hickory  nut 
meats  can  be  added;  put  away  to  chill  thoroughly.  To 
serve  with  salad.  _  43 

STUFFED  PEPPERS. 

One  tablespoonful  of  minced  chicken,  one  table- 
spoonful  of  minced  ham,  one  cupful  of  bread  crumbs; 
stir  together  with  one  egg,  butter,  salt  and  pepper;  cut 
the  peppers  in  half,  remove  seeds,  wash  and  fill  with  the 
stuffing,  add  a  little  butter  to  the  top  of  each;  bake 
twenty-five  minutes.  43 

CALVES'  BRAINS. 
Soak  the  brains  in  cold  water  until  blanched  and  put 
several  teaspoons  vinegar  in  water,  and  simmer  brains 
ten  minutes;  take  from  water  and  when  cold  cut  into 
thick  slices;  dip  in  one  beaten  egg,  and  roll  in  cracker 
crumbs,  and  fry  brown  in  hot  fat. 


275 


Side  Dishes 


CHICKEN  CROQUETTES. 
One  pint  finely  chopped  cliicken,  one  cup  bread 
crumbs,  one  teaspoon  (scant)  salt,  one  teaspoon  flour, 
one-half  teaspoon  pepper,  one  cup  cream  or  chicken 
stock,  three  eggs,  two  tablespoons  butter,  season  with 
chopped  parsley,  lemon  juice  or  onion  juice,  make  sauce 
of  the  cream  or  stock  thickened  with  the  flour,  and  butter 
rubbed  together;  when  boiling  add  two  eggs  well  beaten; 
set  away  at  once  to  cool ;  when  cold  mix  all  together ; 
form  into  croquettes  and  dip  into  beaten  egg ;  then  roll 
in  crumbs ;  repeat  and  fry  a  light  brown  in  wire  basket. 

SALTED  ALMONDS. 
Blanch  almond  meats  by  pouring  boiling  water  over 
them,  slip  off  the  skins,  for  each  cup  of  nuts  allow  one- 
half  tablespoon  melted  butter ;  stir  well  and  let  stanu  one- 
half  hour;  sprinkle  with  salt,  and  put  into  clean  pan,  stir- 
ring often ;  bake  in  slow  oven  till  crisp  through ;  dry  on 
brown  paper. 

SALTED  PEANUTS. 

A  very  good  and  cheap  substitute  for  salted  almonds, 
proceed  as  in  above  recipe. 

SALTED  PECANS. 

Remove  pecan  meats  carefully  in  halves,  make  as 
salted  almonds  but  do  not  blanch ;  very  delicate. 

CHEESE  SOUFFLE. 

Two  tablespoons  butter,  one  large  tablespoon  flour, 
one-half  cup  milk,  one  cup  grated  cheese,  three  eggs  and 
one-half  teaspoon  salt,  tiny  dash  of  cayenne;  put  butter 
into  a  sauce  pan  and  when  melted  but  not  browned  add 
flour  and  stir  till  smooth,  add  milk  and  seasoning  and 


276 

Side  Dishes 


cook  two  minutes ;  add  the  beaten  yolks  and  cheese ;  and 
set  away  to  cool ;  when  cold  add  whites  beaten  stiffi ;  turn 
into  a  buttered  baking  dish  ;  bake  twenty-five  minutes  and 
serve  immediately. 

CHEESE  OMELET. 

Butter  pieces  of  bread  and  lay  in  baking  dish,  grate 
cheese  over  bread  and  continue  till  dish  is  full ;  pour  over 
all  a  custard  made  of  two  eggs,  one  pint  milk,  one  pinch 
salt;  bake  half  an  hour. 

ESCALLOPED  CHEESE. 

Soak  till  soft  one  cup  bread  crumbs  in  milk  enough 
to  cover  one  cup  grated  cheese  or  more,  three  eggs  well 
beaten,  butter  size  of  an  egg,  melted,  mix  crumbs,  eggs 
and  the  cheese  with  the  butter,  and  pour  into  buttered 
baking  dish ;  grate  crumbs  thickly  over  the  top  and  bake 
half  an  hour  in  rather  hot  oven,  but  not  hot  enough  to 
separate  eggs  and  milk. 


^^ 


277 

Sand^viches 


If  sandwiches  must  be  prepared  some  time  before 
using,  wring  a  napkin  out  of  water  and  wrap  around 
them  and  set  in  cool  place;  also  an  excellent  thing  to  do 
if  one  is  going  on  a  journey,  they  will  keep  perfectly 
fresh  for  hours. 

BREAD  FOR  SANDWICHES. 

Should  not  be  more  than  twenty-four  hours  old,  and 
cut  thin,  the  crust  should  all  be  neatly  cut  away  and  the 
butter  creamed  and  evenly  spread;  if  nuts  are  used  they 
should  be  chopped  fine,  salted  and  mixed  with  the  but- 
ter, or  with  enough  cream  salad  dressing  to  moisten. 

GRAHAM  BREAD  STRIPS. 

Take  thin  slices  of  graham  bread  and  spread  lightly 
with  butter  and  then  with  prepared  mustard,  then  grat- 
ed cheese;  press  slices  of  bread  firmly  together,  cut  in 
inch  wide  strips,  brown  in  the  oven.  To  be  eaten  with 
salads.  4- 

CHICKEN  FOR  SANDWICHES. 

Cut  a  large  chicken  or  old  fowl  in  pieces  and  boil  till 
very  tender,  season  well  and  remove  the  meat  from 
bones  and  grind;  boil  four  or  five  eggs  for  twenty  min- 
utes and  when  cold  chop  fine,  add  to  meat  with  enough 
broth  to  moisten;  a  little  chopped  celery  may  be  added. 

HAM  OR  TONGUE  SANDWICHES. 
Four  eggs  well  beaten  and  two  tablespoons  mustard, 
two  teaspoons  pepper,  if  cayenne  is  used  not  so  much, 
one-half  cup  butter,  one  pint  vinegar;  cook  till  thick  and 
when  cold  mix  with  finely  chopped  ham  or  tongue.  This 
dressing  may  be  bottled  while  hot  and  kept  for  emer- 
gencies ;  half  of  the  recipe  is  enough  for  one  tongue. 


278 

Sandwiches 


MAYONNAISE  SANDWICHES. 
Add  to  mayonnaise  dressing  a  few  capers  and  cu- 
cumber pickles,  chopped  fine,  and  chop  the  contents  of 
a  small  bottle  of  olives,  add  these  to  the  dressing,  mak- 
ing it  just  thick  enough  to  spread;  spread  just  before 
serving  on  thin  slices  of  bread. 

TOMATO  SO  YE. 

One  peck  of  ripe  tomatoes,  peeled  and  sliced,  eight 
onions  minced  fine,  sprinkle  between  the  layers  one  cup 
of  salt,  and  let  stand  over  night,  then  drain  off  the  liquor 
and  add  two  quarts  of  vinegar,  one  tablespoon  each  of 
ground  ginger,  cloves,  mustard,  allspice,  and  one-half 
tablespoon  cayenne  pepper;  simmer  for  three  hours; 
when  nearly  done  add  two  pounds  of  coffee  sugar. 

Delicious  sandwiches  may  be  made  by  adding  a  little 
of  the  above  sauce,  to  chopped  cold  chicken,  and  spread- 
ing between  layers  of  thin  bread  and  butter.  IOC 

DELICIOUS  SANDWICH. 
For  picnic  or  luncheons  chop  three  ounces  of  cream 
cheese,  one  teaspoon  butter,  one  teaspoon  anchovy;  mix 
to  a  paste,  season  to  taste,  salt  and  white  pepper,  add  a 
few  English  walnuts  chopped;  mix  all  together  and 
spread  on  thin  slices  of  white  bread;  garnish  with  water 
cress.  lOO 

SANDWICH  FILLING. 

One-third  chopped  almonds,  two-thirds  chopped  cel- 
ery, a  sprinkling  of  salt;  mix  with  mayonnaise,  and 
spread  between  slices  of  brown  bread. 

NASTURTIUM  SANDWICH. 
Slice  bread  thin  and  cut  away  all  crust,  spread  the 


279 

Sandwiches 


butter  evenly;  place  a  medium-sized  nasturtium  leaf  with 
stem  visible:  spread  the  least  bit  of  mayonnaise  as  the 
nasturtium  is  quite  pungent.  These  are  delicious  and 
dainty. 

NUT  SANDWICH  WITH  CHEESE. 

One  cup  walnuts  chopped  fine,  cream  cheese  enough 
worked  with  them  to  form  a  smooth  paste;  soften  the 
pa.ste  with  cream  until  it  will  spread  on  thin  slices  of 
bread. 

WALNUT  SANDWICHES. 

Qiop  English  walnuts  and  add  to  mayonnaise  dress- 
ing; place  a  teaspoonful  on  lettuce  leaf,  and  serve  be- 
tween thin  slices  of  brown  bread. 

NUT  SANDWICH. 
Chop  nuts  very  fine  and  spread  thin  slices  of  bread 
with  butter,  sprinkle  over  the  grated  cheese,  cover  with 
another  slice  of  bread  and  press  together  firmly,  or  the 
nuts  may  be  moistened  with  thick  cream,  mayonnaise, 
spread  between  the  slices  of  bread. 

DELICIOUS  SANDWICH. 
Three  ounces  of  cream  cheese  chopped  fine,  mix  with 
one  teaspoon  butter,  one  teaspoon  of  anchovy,  adding  a 
few  chopped  nuts  (pecans  or  walnuts),  season  to  taste, 
salt  and  white  pepper;  cut  thin  slices  of  white  bread  and 
remove  the  crust,  spreading  the  above  mixture  between 
the  slices;  garnish  with  water  cress. 

TOASTED  SANDWICH. 
Equal  parts  of  chicken  or  veal,  use  one  part  of  cold 
tongue;  to  one  cup  of  meat  when  chopped  add  one  table- 
spoon of  melted  butter,  one  teaspoonful  of  essence  of 
anchovy,  one-half  teaspoon  of  lemon  juice;  cut  bread 


2S0 

Sandwiches 


and  butter  it ;  toast  each  slice  a  delicate  brown ;  spread 
with  the  above  mixture  while  hot  and  put  together;  to 
be  eaten  cold. 

LETTUCE  SANDWICH. 

Cut  white  bread  in  thin  slices,  cutting  away  all  crusts ; 
place  a  fine  tender  lettuce  leaf  and  spread  with  mayon- 
naise dressing ;  cover  over  with  another  slice  and  press 
gently  together ;  nasturtium  leaves  or  flowers  and  a  bit  of 
mustard ;  yolk  of  hard  boiled  egg  may  be  added  if  de- 
sired. CRESS  SANDWICH. 

Chop  cress,  add  a  dash  of  lemon  juice  or  a  very  little 
salad  dressing;  spread  on  buttered  bread,  and  cut  into 
triangles  or  fancy  shapes. 

CHEESE  SANDWICH. 
Grate  dry  cheese  and  sprinkle  on  buttered  bread ;  add 
a  very  light  sprinkling  of  cayenne  pepper  if  desired. 

PEANUT   SANDWICHES. 
Pound  peanuts  to  a  paste  in  a  mortar  and  season  with 
salt  and  spread  between  thin  slices  of  bread. 

ROLLED  SANDWICH. 
From  one  loaf  of  baker's  bread  cut  with  a  sharp  knife 
every  bit  of  crust,  chop  cold  ham  and  season  with  made 
mustard  and  salt  if  necessary  ;  butter  thin  slices  of  bread ; 
spread  on  the  meat,  roll  the  slices  and  tie  with  a  ribbon; 
very  pretty  for  lunches. 

EGG  SANDWICH. 

Chop  hard  boiled  eggs  fine,  with  a  cucumber  pickle 

large  or  small,  according  to  number  of  eggs  used,  pepper 

and  salt  and  a  little  made  mustard  ;  rub  very  smooth  with 

a  silver  spoon ;  spread  between  thin  slices  of  buttered 


281 

Sandwiches 


bread,  from  which  the  crust  has  been  removed ;  pile  on 
a  plate  on  a  folded  napkin. 

MINCED  HAM  SANDWICH. 
One  cup  boiled  ham  chopped  fine,  two  or  three  hard 
boiled  eggs  chopped  fine,  one  teaspoonful  mustard,  two 
tablespoons  vinegar ;  mix    all  well    and  spread  on  thin 
slices  of  bread  very  lightly  buttered. 

LETTUCE  SANDWICHES. 

Spread  salad  dressing  lightly  over  lettuce  leaves,  place 
between  slices  of  bread,  and  trim  the  edges  with  sharp 
knife ;  the  leaves  must  be  very  crisp  and  sandwiches  eaten 
as  soon  after  making  as  possible,  as  they  lose  their  fresh- 
ness. BOSTON  SANDWICHES. 

Cut  thin  slices  of  Boston  brown  bread,  in  rounds,  or 
any  odd  shapes,  spread  them  lightly  with  cream  or 
neufchatel  cheese,  take  a  corresponding  number  of  slices 
and  spread  with  olives  and  pimentos  chopped  and  mi.xed 
with  mayonnaise  dressing;  press  the  slices  together  with 
a  leaf  of  crisp  white  lettuce  between  each  sandwich. 

TO  MAKE  BUTTERS  FOR  SANDWICHES. 
Rub  the  butter  to  a  cream,  blending  any  flavor  desired, 
such  as  anchovy,  caviare,  sardine,  lobster,  cheese,  parsley, 
cress,  chives,  horseradish,  any  of  which  may  be  used. 

PEANUT  SANDWICH. 
Freshly    roasted  peanuts  chopped    fine,  add    mayon- 
naise dressing,  or  French  dressing,  and  a  very  little  whip- 
ped cream,  cut  thin  slices  white  bread  and  spread  with 
the  above  mixture;  especially  liked  by  children. 

OLIVE  SANDWICH. 
Spread  thin  slices  of  bread  with  olives  chopped  coarse- 
ly, and    mixed    with   mayonnaise ;   bread   sliould   not   be 
buttered. 


282 

Sandw^iches 

CHEESE  AND  NUT  SANDWICH. 

One  cup  chopped  nuts,  any  kind  preferred,  make  a 
smooth  paste  with  cream  cheese,  adding  enough  cream 
to  make  proper  consistency  to  spread  between  thin  slices 
of  bread.  MINCED  SANDWICH. 

One-half  pound  cold  boiled  ham,  chopped  fine  and 
add  a  little  mustard  pickle  also  chopped,  put  one-fourth 
pound  butter  in  frying  pan,  add  to  the  ham  the  yolk  of 
one  egg,  beaten,  salt  and  pepper,  stir  quickly  and  thor- 
oughly and  remove  from  fire,  pour  into  a  square  tin,  and 
set  it  on  ice,  or  in  some  cold  place ;  when  firm  cut  in  thin 
slices  and  place  between  thin  slices  of  buttered  bread; 
especially  good  for  picnics  or  traveling. 

DILL  SANDWICH. 
Slice  thin  and  spread  with  butter  rye  bread,  on  one- 
half  of  bread  spread  thin  chips  of  cold  chicken,  or  turkey, 
cover  this  with  dill  pickles,  sliced  very  thin,  then  cover 
with  other  shce  of  bread,  and  butter,  press  together,  good 
for  picnics  and  outings. 

SALAD  SANDWICHES. 

May  be  made  of  all  kinds  of  cold  meats,  the  filling 
being  placed  on  rubbed  or  crinkled  lettuce  leaves,  allow- 
ing the  curly  edges  to  project  from  between  the  bread 
slices  which  have  been  trimmed  of  all  crust,  cress  is  often 
used,  and  spread  with  mayonnaise ;  sandwiches  should  not 
stand  long  after  being  put  together. 

CUCUMBER  SANDWICH. 
These  are  quite  new,  slice  medium  sized  cucumbers 
very  thin,  and  let  them  stand  in  cold  salt  and  water  one- 
half  hour,  then  drain  off  and  pour  over  white  wine,  or 
tarragon  vinegar,  with  a  few  drops  lemon  juice,  let  stand 
one  hour,  lay  the  cucumber  slices  upon  small  rounds  of 
brown  bread,  and  spread  with  butter. 


283 

Vegetables 


CREAMED  CABBAGE. 
Chop  the  cabbage  and  boil  until  tender  and  the  water 
is  nearly  or  quite  boiled  away.    Cover  with  milk,  season 
with  salt,   pepper  and   butter  and  serve. 

TART  CABBAGE. 

Chop  cabbage  and  boil  tender,  when  about  a  cup  of  the 
boiling  water  remains  add  one  or  two  tablespoons  of 
good  vinegar,  a  tablespoon  of  flour  moistened  in  water, 
butter,  salt,  pepper  and  a  little  sugar ;  boil  until  it  thickens 
slightly. 

CAULIFLOWER  SERVED  WHOLE. 

To  cook  cauliflower  and  have  it  remain  unbroken, 
wash  thoroughly,  remove  all  outer  leaves  and  let  it  stand 
flower  down  in  a  deep  dish  of  water  to  which  a  good 
handful  of  salt  has  been  added,  allow  it  to  remain  there 
three  or  four  hours ;  then  shake  it  free  from  the  water ;  tie 
it  in  a  piece  of  fine  muslin  ;  drop  into  a  pot  of  briskly  boil- 
ing salted  water  and  allow  it  to  boil  slowly  forty  minutes  ; 
remove  cloth  carefully  and  place  in  deep  dish  flower  up 
and  cover  with  the  following  sauce. 

WHITE  SAUCE. 
One  tablespoon  butter,  two  tablespoons  flour,  cream 
together  and  stir  slowly  into  one  pint  boiling  milk  until  it 
is  the  consistency  of  cream ;  season  with  salt  and  a  little 
white  pepper;  this  vegetable  can  be  prepared  more  quickly 
if  separated  into  the  flowerets  and  boiled  until  tender 
omitting  the  cloth. 

CREAMED  CABBAGE. 
Boil  a  firm  white  cabbage  fifteen  minutes,  drain  and 
cover  with  more  boiling  water ;  when  tender  drain  and  set 


284 

Vegetables 


I 


aside  to  cool ;  chop  fine  and  add  two  eggs  well  beaten, 
one  tablespoon  butter,  pepper  and  salt,  three  tablespoons 
sweet  cream ;  put  in  a  baking  dish ;  brown  in  the  oven 
and  serve  hot. 

TO  BOIL  CABBAGE. 

Cut  a  cabbage  in  two,  remove  part  of  the  core,  wash 
and  drain  well,  have  a  kettle  one-half  full  of  boiling 
water,  add  one  tablespoon  salt,  and  salt  spoon  soda  ;  put  in 
the  cabbage  and  boil  hard  twenty-five  minutes;  drain 
well  and  season  with  butter,  salt  and  pepper. 

SCALLOPED  CAULIFLOWER. 

One  cauliflower,  three  quarters  cup  of  milk,  one  table- 
spoon butter,  two  tablespoons  bread  crumbs,  one  egg, 
salt  and  pepper ;  boil  the  cauliflower  until  tender,  about 
twenty  minutes ;  make  a  sauce  of  the  butter  melted,  add 
milk  and  crumbs  and  simmer  until  crumbs  absorb  the 
Hquid,  add  the  beaten  egg  and  remove  from  the  stove 
before  the  egg  is  cooked  ;  break  the  cauliflower  carefully  ; 
arrange  in  a  buttered  baking  dish ;  sprinkle  with  salt  and 
pepper ;  pour  sauce  on  this ;  dust  a  few  dr\-  crumbs  on 
the  top  and  bake  a  light  brown. 

CAULIFLOWER,  WITH  SOUR  SAUCE. 

Boil  cauliflower  tender  in  salted  water,  make  sauce  of 
a  half  cup  of  water  and  half  cup  vinegar;  thicken  with 
one  tablespoon  flour  rubbed  smooth  with  one  tablespoon 
butter;  boil  sauce,  salt  a  little  and  pour  over  cauliflower. 

ASPARAGUS. 

Boil  stalks  whole  in  salted  water ;  serve  in  individual 
dishes  with  a  dish  of  melted  butter,  in  which  the  tops  are 
to  be  dipped  as  they  are  eaten. 


285 

Vegetables 


CREAMED  ASPARAGUS. 
Cut  only  the  very  tender  part  of  the  stalks  into  inch 
pieces;  boil  until  tender  in  as  little  water  as  can  be  used 
and  prevent  burnin.cf ;  drain  off  the  water,  season  with  salt 
and  pepper ;  pour  into  the  cooking  dish  a  cup  of  thin 
cream  or  sweet  milk,  and  thicken  with  a  tablespoon  but- 
ter rubbed  smooth  with  a  tablespoon  flour;  boil  up  until 
sauce  is  smooth,  and  serve. 

FRIED  CUCUAIBEJiS. 
Pare   cucumbers  and   cut  into  thick  slices ;  dip  into 
beaten  egg  which  has  been  seasoned  with  salt  and  pepper, 
then  roll  in  fine  cracker  crumbs  and  fry  in  frying  pan  a 
light  brown. 

COWSLIP  GREENS. 

Prepare  same  as  spinach  or  dandelion  greens.  After 
blossoms  appear  the  greens  become  bitter. 

SPINACH. 
Wash  the  spinach  very  carefully  through  several  wa- 
ters, as  particles  of  sand  are  apt  to  lodge  in  the  stems 
near  the  root ;  cut  away  the  roots  before  boiling.  Roil 
twenty  minutes  in  as  little  water  as  can  safely  be  used 
and  not  burn.  Drain,  press  in  the  colander  to  remove 
all  water;  chop  very  fine,  season  with  salt,  pepper  and 
butter,  and  garnish  with  hard-boiled  eggs. 

SCALLOPED  ONIONS. 

Three  onions  sliced  very  thin ;  place  a  layer  of  the 
onion  in  the  bottom  of  a  baking  dish  ;  sprinkle  with  bread 
crumbs,  two  or  three  small  bits  of  butter,  pepper  and  salt, 
then  another  layer,  repeating  the  seasoning,  more  crumbs 
on  top  and  moisten  with  milk ;  bake  in  moderate  oven 


285 

Vegetables 


one  hour  or  longer,  till  the  onions  are  well  cooked ;  serve 

hot.  no 

SOUTH  CAROLINA  BEETS. 

Chop  enough  boiled  beets  to  make  one  pint ;  add  two 
eggs  well  beaten  and  one-half  pint  of  milk;  season  to 
taste  and  put  into  a  well  buttered  dish ;  strew  crumbs 
over  the  top  and  bake  twenty  minutes. 

GREEN  CORN  PUDDING— NOT  A  DESSERT. 
(Castle  Hill.) 
Rub  the  ears  of  sweet  com  on  a  grater,  just  enough 
to  start  the  milk;  with  a  knife  scrape  (not  cut)  out  the 
milk  and  heart,  leaving  the  hull  on  the  cob ;  season  with 
salt  to  taste;  cook  in  double  boiler  from  two  to  three 
hours  (depending  on  the  size  of  the  pudding),  or  bake. 
To  be  eaten  with  butter.  112 

BEETS. 
Young  and  tender  beets  should  be  chosen;  old  beets 
require  three  or  more  hours  to  boil  tender.  When  ten- 
der plunge  for  a  moment  in  cold  water  and  the  skins  will 
slip  oil  easily.  Be  careful  in  preparing  beets  not  to  cut 
the  skins,  as  the  beets  bleed  and  lose  their  sugar.  Slice 
into  dish;  sprinkle  each  layer  with  salt  and  pepper;  heat 
one-half  cup  water,  one-half  cup  vinegar,  one  tablespoon 
sugar  and  one  tablespoon  butter,  and  pour  over  the  sliced 
beets. 

CREAMED  ONIONS. 

Peel  one  quart  of  medium  sized  onions,  cover  with 
boiling  water,  add  one-half  teaspoonfv.l  of  sugar  and  boil 
till  nearly  done,  then  add  one  teaspoonful  of  salt;  while 
they  are  cooking  mix  one-half  tablespoonful  flour  with 
one  gill  cold  milk,  the  yolk  of  one  egg  and  one  gill  hot 


287 

Vegetables 


milk  ;  stir  over  the  fire  till  nearly  to  the  boilinp:  point ;  then 
remove  to  the  back  of  the  range  ;  add  one-lialf  tablcspoon- 
ful  butter,  one-fourth  teaspoon ful  salt  and  a  pinch  of 
cayenne ;  lastly  add  one-lialf  gill  of  cream ;  drain  onions 
and  turn  into  hot  dish  ;  pour  sauce  over  them  and  serve. 

FRIED  ONIONS. 
Peel,  slice  and  fry  a  delicate  brown  in  part  butter  and 
part  drippings ;  cover  part  of  the  time  to  make  them  get 
soft  more  quickly ;  stir  often  as  they  scorch  very  easily. 

CREAMED  ONIONS. 
Peel  and  cut  each  onion  from  the  top  nearly  to  the 
root  into  quarters ;  this  enables  them  to  cook  in  about  half 
the  time  as  if  boiled  whole;  boil  until  tender,  changing 
the  water  after  they  have  boiled  ten  minutes ;  this  makes 
the  onions  more  delicate  and  does  away  with  much  of 
the  odor  in  cooking;  let  the  second  water  boil  away  as 
nearly  as  possible;  season  with  salt,  pepper,  butter  and 
cream  or  milk,  into  which  a  little  flour  has  been  stirred 
smooth ;  a  tiny  bit  of  sugar  added  to  the  boiling  water 
is  a  great  improvement. 

ESC.ALLOPED  ONIONS. 
Slice  onions  rather  thick,  boil  until  tender,  drain  and 
arrange  in  layers  in  buttered  baking  dish  with  alternate 
layers  of  crumbs ;  season  with  bits  of  butter,  pepper  and 
salt;  moisten  with  milk;  bake  forty  minutes. 

GREEN  CORN  ROASTED.    A  PICNIC  DISH. 
Open  husks,  remove  silk,  close  the  husks  again  closely 
and  roast  in  the  ashes  of  an  open  wood  fire  until  lender. 
Serve  with  pepper,  salt  and  butter. 


■ 


288 

Vegetables 


CORN  CHOWDER. 
One  quart  of  green  corn  cut  from  cobs  (canned  may 
be  used),  one  quart  sliced  potatoes,  two  sliced  onions,  one 
quarter  pound  of  fat  salt  pork  or  pork  drippings,  three 
tablespoons  flour,  one  tablespoon  salt,  one-half  teaspoon 
pepper,  mixed  together,  one  and  one-half  quarts  boiling 
water,  one  and  one-half  pints  milk  mixed  with  three  more 
tablespoons  fleur,  six  crackers.  Fry  the  salt  pork,  cut  in 
tiny  slices,  remove  the  meat  and  fr\'  the  onions  a  light 
brown  in  the  fat.  Put  a  little  fat  in  the  bottom  of  the  ket- 
tle to  prevent  sticking,  then  arrange  the  corn  and  potatoes 
in  layers,  sprinkling  each  layer  with  the  salt,  flour  and 
pepper;  strain  on  all  the  fat  and  onion  from  the  spider, 
press  all  onions  through  the  sieve,  add  the  boiling  water, 
and  boil  gently  for  twenty  minutes ;  watch  carefully  as  it 
scorches  easily ;  add  the  milk  and  flour,  and  more  pepper 
and  salt  if  necessary ;  split  the  crackers ;  dip  a  moment 
in  cold  water,  then  add  to  the  chowder ;  boil  up  once  and 
serve. 

CORN  OYSTER. 

Six  ears  corn  grated,  three  eggs  beaten  separately,  six 
crackers  rolled,  salt  and  pepper ;  mix  corn,  yolks  and 
crumbs;  add  whites  and  seasoning;  fry  in  hot  spider, 
dropping  in  a  spoonful  at  a  time.  Serve  immediately  on 
a  very  hot  dish. 

SCALLOPED  CORN. 

Put  a  layer  of  corn  in  a  baking  dish,  season  with 
salt,  butter  and  pepper;  sprinkle  with  crumbs;  then  add 
another  layer  of  corn,  continuing  this  till  the  dish  is  full; 
turn  in  milk  to  come  up  even  with  the  corn  and  bake 
thirty  minutes;  like  any  other  scallop,  the  crumbs  should 
form  the  last  layer. 


2S9 

Vegetables 


FRIED  CORN. 
Cut  green  corn  from  the  cob  as  for  cream  corn ;  put 
it  in  a  spider  with  a  large  tablespoonful  of  butter  for 
each  dozen  ears  of  corn;  season  with  salt  and  pepper; 
stir  often  until  the  corn  is  cooked;  it  will  take  about 
fifteen  minutes.  SUCCOTASH. 

Score  one-half  dozen  ears  of  corn,  and  then  press  out 
the  pulp  from  the  ear;  boil  the  cobs  twenty  minutes  in 
one  quart  of  water;  then  remove  and  in  the  same  water 
boil  one  pint  of  young  beans  (Lima  beans  are  best), 
thirty  minutes;  then  add  the  corn;  cook  a  few  minutes 
longer;  season  with  salt  and  pepper  and  piece  of  butter 
size  of  a  walnut  and  one  gill  of  sweet  cream. 

CORN  OYSTERS— (Nice  Breakfast  or  Supper  Dish.) 

Prepare  same  as  green  corn  pudding  above,  and  fry 
in  small  cakes,  with  butter  on  a  pan-cake  griddle  to  a 
nice  brown.  H2 

MACARONI— WITH  WHITE  SAUCE. 

Break  a  quarter  of  a  pound  of  macaroni  into  one 
inch  lengths;  throw  into  salted  water  that  is  boiling 
hard,  and  boil  thirty  minutes  or  longer;  if  the  macaroni 
is  not  tender,  turn  into  a  colander  to  drain;  prepare  a 
rich  white  sauce  with  two  tablespoons  butter,  rubbed 
smooth  with  one  and  one-half  tablespoons  flour;  stir 
into  one  and  one-half  cups  scalding  milk;  turn  the 
macaroni  into  the  dish  in  which  the  sauce  is  made;  stir 
well  till  heated  through,  and  serve. 

MACARONI  AND  CHEESE. 

Prepare  macaroni  by  boiling,  as  in  recipe  No.  i ;  but- 
ter a  baking  dish,  put  in  a  layer  of  macaroni  sprinkled 


290 

Vegetables 


with  grated  cheese,  a  little  salt  and  pepper,  and  bits  of 
butter;  repeat  until  dish  is  full;  cover  top  with  crumbs 
and  grated  cheese;  pour  enough  milk  over  so  it  can 
just  be  seen  by  pressing  down  the  top  layer  of  macaroni; 
bake  until  nicely  browned. 

MACARONI  WITH  BROWN  GRAVY. 
Prepare  macaroni  by  boiling  as  in  recipe  No.  i ; 
warm  a  large  cup  of  rich  milk,  or  brown  gravy  left  from 
roast  meat,  turn  the  macaroni  into  the  dish  with  the 
gravy;  toss  with  a  fork  till  well  mixed  and  thoroughly 
heated;  turn  into  a  hot  dish. 

DANDELION  GREENS. 
Wash  the  greens  very  carefully  in  several  waters ;  boil 
until  tender;  one-half  hour  will  be  sufficient  if  greens 
are  young  and  tender ;  when  done,  press  them  as  dry  as 
possible  in  a  colander ;  season  with  salt  and  pepper  and  a 
little  butter;  garnish  the  dish  with  slices  of  hard  boiled 
eggs;  serve  with  sliced  lemon  and  as  the  juice  is  a  more 
pleasant  acid  than  vinegar ;  only  the  very  young  should  be 

"^^^'  HOMINY. 

Wash  the  coarse  hominy  carefully,  put  in  a  deep  jar 
(a  gallon  jar  is  best  if  the  kettle  is  deep  enough  to  hold 
it).  It  swells  to  five  times  its  size,  so  do  not  fill  the  jar 
too  full,  cover  with  cold  water,  add  salt,  and  set  the  jar 
into  a  kettle  of  boiling  water ;  cover  tightly  and  boil  four 
hours  or  longer ;  stir  often  at  first  after  it  begins  to  swell ; 
see  if  more  salt  is  needed ;  water  may  be  added  if  neces- 
sary. Serve  with  sugar  and  cream  or  butter,  salt,  and 
pepper.  The  cold  hominy  may  be  used  to  eat  in  milk  like 
bread  and  milk,  or  it  can  be  warmed  in  the  spider  with  a 


291 

Vegetables 


little  butter  and  a  sprinkling  of  sugar,  or  it  can  be  formed 
into  croquettes,  and  fried  the  same  as  rice  croquettes. 

TO  BOIL  RICE. 

Parboil  one  cup  of  rice  for  five  minutes,  drain  and  put 
into  a  double  boiler,  with  milk  enough  to  cover  it ;  cook 
till  tender ;  by  this  time  the  milk  should  be  entirely  ab- 
sorbed ;  turn  into  a  buttered  mold  ;  set  in  a  warm  oven  five 
minutes ;  turn  out  on  a  hot  platter ;  eat  with  sugar  and 
cream. 

BOILED  RICE. 

Pick  over  and  wash  in  several  waters ;  let  it  lie  a  few 
minutes  in  cold  water ;  have  water  slightly  salted,  boiling 
hard;  sprinkle  in  the  rice  slowly  so  as  to  keep  the  kernels 
separate ;  boil  fast  for  twenty  minutes  ;  drain  off  the  water 
and  dry  a  few  minutes  in  the  oven,  or  set  on  the  back  part 
of  the  stove,  where  the  kernels  can  swell  and  steam.  Each 
grain  should  be  large  and  all  fall  apart  as  the  dish  is  shak- 
en. This  is  the  best  way  to  serve  rice  as  a  vegetable,  and 
is  the  true  southern  style  of  cooking  it. 

MACARONI  BAKED  WITH  TOMATOES. 
Prepare  macaroni  by  boiling  as  in  recipe  No.  i ;  but- 
ter a  baking  dish  and  put  in  a  layer  of  macaroni  with  bits 
of  butter,  salt  and  pepper ;  then  a  layer  of  fresh  tomatoes, 
sliced  very  thin,  or  canned  may  be  used.  Alternate  the 
layers  until  the  dish  is  full ;  cover  with  crumbs  and  tiny 
bits  of  butter;  bake  half  an  hour  or  till  nicely  browned. 

MACARONI  TOMATO  SAUCE. 
Prepare   macaroni   by  boiling  as   in   recipe  No.    i : 
place  on  a  hot  dish  and  pour  over  it  a  toniato  sauce. 


292 

Vegetables 


TOMATO  SAUCE. 
One  large  cup  tomatoes,  one  half-cup  water,  one  and 
one-half  tablespoons  chopped  onion,  one-half  teaspoon 
salt,  dash  red  pepper,  one  teaspoon  sugar,  six  whole  all- 
spice, six  whole  cloves,  six  pepper  corns;  cook  all  togeth- 
er until  tomatoes  are  soft;  strain  through  a  sieve;  one 
tablespoon  butter  browned  and  rubbed  smooth,  with 
one  and  one-half  tablespoons  flour;  add  the  strained 
tomato  to  this:  let  boil  up  well  and  strain  over  the 
macaroni,  which  must  be  kept  hot;  serve  at  once. 

FRIED  TOMATOES— GREEN  OR  RIPE. 

Six  tomatoes  and  one  cup  of  crumbs,  one  small 
onion  chopped  fine,  salt  and  pepper ;  if  ripe  tomatoes 
are  used,  choose  solid  firm  ones,  not  too  ripe;  remove 
skin;  if  green  ones,  just  beginning  to  ripen,  do  not  pare; 
cut  a  thin  paring  from  the  end  and  divide  mto  slices 
about  one-half  inch  thick;  prepare  the  dressing  and  press 
it  into  the  tomatoes  until  all  the  interstices  are  filled; 
fry  in  drippings  a  rich  brown;  serve  in  hot  platter. 

TOMATOES— FRIED.  • 

Slice  thin  your  tomato  and  season  with  salt,  pepper, 
and  make  a  batter  of  two  eggs  and  one-half  cup  milk; 
flour  enough  to  make  a  stiff  batter;  dip  well  the  tomato 
in  this  batter;  they  must  be  covered  thick;  fry  in  hot 
lard  like  pancakes;  serve  hot  and  you  will  have  a  good 
breakfast  or  tea  dish.  1® 

STUFFED  TOMATOES. 

Choose  medium  sized  smooth  fruit;  remove  the  hard 
center  part,  being  careful  not  to  break  the  skin;  fill  the 
hole  with  a  dressing  made  of  bread  crumbs,  moistened 


293 

Vegetables 


with  hot  water  and  seasoned  with  salt,  pepper,  tiny  bit 
sage  and  melted  butter;  set  in  baking  tin  and  bake  until 
tender.  BAKED  EGG  PLANT. 

Parboil;  remove  the  meat  carefully,  and  mix  with 
butter,  pepper,  and  salt,  bread  crumbs  and  chopped 
onion;  put  back  into  the  hulls  and  bake  in  oven.  17 

PRIED  EGG  PLANT. 

Pare  and  slice,  put  in  salted  water;  leave  in  long 
enough  to  extract  all  bitterness;  wipe  each  piece  dry; 
best  in  beaten  egg  and  fine  crackers,  crumbs  or  corn 
meal;  sprinkle  a  little  pepper  and  fry  in  hot  fat;  serve 
while  hot.  17 

FRIED  EGG  PLANT. 

Choose  medium-sized  egg  plants;  slice  a  quarter  of 
an  inch  thick  and  let  stand  for  a  half-hour  in  cold, 
salted  water;  dry  on  a  cloth  and  dip  in  egg,  then  in  fine 
crumbs ;  dip  again  in  egg  and  crumbs  and  fry  a  rich 
brown ;  they  may  be  peeled  before  frying,  or  after  frying 
the  skin  readily  peels  ofT;  do  not  remove  from  the  salt 
water  until  just  as  you  are  ready  to  fry,  as  they  turn 
black  quickly. 

FRIED  PARSNIPS. 

Scrape  the  roots  carefully;  boil  in  salted  water  until 
tender;  cut  into  long  slices;  dredge  with  flour  and  fry 
quite  brown  in  butter  and  dripping  mixed. 

STEWED  PARSNIPS. 

Scrape  roots  and  slice  across;  cook  in  as  little  water 
as  possible,  as  the  sugar  of  the  vegetable  goes  into  the 
water  and  is  thrown  away  if  much  water  is  drained  off; 
watch  carefully  to  prevent  burning,  and  when  water  is 


294 

Vegetables 


cooked  away  add  butter,  salt,  pepper,  and  milk  enough 
to  cover;  thicken  witli  a  little  flour. 

PARSNIP  PATS. 
Boil  parsnips  until  tender  enough  to  press  through 
a  sieve;  season  with  salt  and  pepper;  add  one  beaten 
egg;  form  into  small  pats  and  fry  a  delicate  brown. 

CREAMED  TURNIPS. 
Cut   turnips  into   small   dice;   boil   in   salted   water; 
drain,  pour  on  milk  to  cover;  thicken  with  a  little  flour, 
moistened  in  milk;  season  with  butter,  salt  and  pepper. 

CREAMED  CARROTS. 
Slice  new  carrots  and  boil  until  tender  in  salted 
water;  use  as  little  water  as  possible  and  prevent  burn- 
ing, so  that  the  sweetness  will  remain  in  the  vegetable, 
and  not  be  thrown  away  in  the  water;  prepare  a  cream 
of  two  tablespoons  butter  rubbed  into  two  tablespoons 
flour,  and  one  pint  of  boiling  milk  or  thin  cream  poured 
over  it;  let  all  boil  up  once  with  the  carrots;  sprinkle 
chopped  parsley  over  the  dish  just  before  sending  to 
table. 

HOW  TO  COOK  SQUASH. 

All  sqviash  is  best  cooked  in  an  oven;  cut  in  large 
pieces,  put  in  a  pan  and  cover  the  same;  when  this  is 
done,  mash  and  season  with  salt  and  pepper,  and  butter; 
some  very  good  cooks  add  a  little  sugar;  this  improves 
it  very  much.  1*> 

BAKED  SQUASH  IN  THE  SHELL. 

Cut  hubbard  squash  into  pieces  about  four  inches 
square;  lay  in  baking  pan;  pepper  and  salt  each  piece, 
and  put  a  lump  of  butter  in  the  center  of  each;  bake 


295 

Vegetables 


until  tender  and  serve  in  the  shell  just  as  it  comes  from 
the  oven. 

TO  COOK  SUMMER  SQUASH. 

Cut  the  squash  in  pieces  and  put  in  a  cheesecloth 
hag;  boil  in  salted  water  until  done;  then  remove  the 
bag  and  hang  up  to  drain;  when  it  has  drained  well 
put  in  the  colander,  leaving  the  bag  stjU  closed;  with  a 
potato  masher  press  out  the  rest  of  the  juice;  open  the 
bag,  turn  the  squash  into  a  basin  and  mash  any  remain- 
ing lumps ;  season  with  butter,  pepper  and  salt,  heat, 
and  serve. 

SUMMER  SQUASH. 

Pare  the  outer  rind  and  remove  the  seeds,  unless 
the  squash  is  so  young  and  tender  that  the  skin  can  be 
cut  easily  by  pressing  with  the  finger  nail;  boil  until 
tender;  press  out  all  water;  mash  smooth;  season  with 
salt,  butter,  pepper,  and  one  tablespoon  of  very  thick 
cream.  1*^ 

GREEN  PEAS. 

Use  green  peas  as  soon  as  possible  after  picking,  as 
they  lose  their  sweetness  rapidly ;  shell,  wash  and  boil 
twenty  minutes,  having  all  the  water  boil  away  if  pos- 
sible; unless  the  peas  are  very  young  and  tender,  it  is 
best  to  add  a  teaspoon  of  sugar  to  the  water  in  which 
they  are  boiled;  season  with  salt,  pepper,  butter,  milk 
or  cream;  heat  the  milk  to  the  boiling  point  and  serve. 

104 
CANNED  PEAS. 

Drain  the  peas  in  a  colander  and  rinse  oflf  all  the 
liquor  with  cold  water;  put  in  basin  with  two  or  tiiree 
tablespoons  of  water,  just  enough  to  heat  the  peas  and 
keep  them  from  scorching;  when  well  heated,  add  a  cup 


296 

Vegetables 


of  rich  milk,  butter,  pepper  and  salt;  let  just  come  to  a 
boil  and  serve;  a  teaspoon  of  sugar  added  to  the  peas, 
when  boiling,  is  a  great  improvement;  a  good  brand  of 
peas  prepared  in  this  way  will  be  nearly  equal  to  the 
fresh  vegetable. 

GREEN  PEAS  WITH  NEW  POTATOES. 
Cut  two  thin  slices  of  fat,  salt  pork  into  small  dice; 
fry  a  little  in  the  bottom  of  kettle  in  which  you  are  to 
cook  the  vegetables;  add  about  a  quart  of  small,  new 
potatoes  and  a  pint  or  more  of  green  peas;  season  with 
salt  and  pepper;  when  tender  turn  ofT  all  the  water, 
except  about  half  a  cupful;  add  a  cup  of  milk  and  thicken 
with  a  little  flour. 

STRING  BEANS  WITH  ONION. 

Cut  string  beans  and  boil  until  tender,  in  salted 
water,  letting  the  water  boil  away  to  about  a  cupful; 
when  done  add  one  tablespoon  vinegar,  thickened  with 
one  tablespoon  butter  rubbed  with  one  tablespoon  flour, 
and  take  from  the  fire;  mix  with  one  tablespoon  finely 
chopped  onion,  and  serve  immediately,  without  cooking 
the  onion. 

BOSTON  BAKED  BEANS. 

Soak  one  quart  of  navy  beans  over  night;  in  the 
morning  turn  hot  water  over  them,  and  cook  till  the 
skins  wrinkle ;  add  one-half  teaspoonful  soda,  and  when 
they  foam  turn  into  a  colander  and  drain;  put  in  the 
bean  pot  one-half-pound  salt  pork,  scoring  the  rind  well, 
then  put  in  the  beans,  mix  one  tablespoonful  dry  mus- 
tard, one  teaspoonful  salt,  and  one-fourth  teaspoonful 
of  pepper  and  one-fourth  cup  molasses;  fill  the  cup  with 
boiling;   water,   stirring  well  to   free  the   mustard  from 


297 

Vegetables 


lumps;  turn  this  over  the  beans  and  add  enough  water, 
boiHng,  to  cover  them ;  bake  seven  or  eight  hours  in  a 
slow  oven;  add  boiling  water  as  it  cooks  away;  when 
they  have  cooked  six  or  seven  hours  remove  the  cover 
from  the  bean  pot  and  finish  the  cooking,  uncovered;  the 
water  should  never  boil  hard,  only  simmer,  and  there 
should  be  enough  in  just  to  cover  them;  when  done  the 
water  should  be  boiled  away. 

SALSIFY. 
Scrape  roots  carefully;  slice  and  cook  until  tender 
in  salted  water;  drain,  add  milk  to  cover;  season  with 
more  salt  if  necessary;  pepper,  and  one  tablespoon  but- 
ter rubbed  smooth  with  one  tablespoon  flour;  add  a  dash 
of  white  pepper;  let  boil  up  and  serve. 

STEWED  DRY  BEANS. 
Pick  over  and  wash  beans;  soak  in  cold  water  over 
night;  in  the  morning  put  on  to  boil  in  fresh  cold  water 
and  let  come  to  a  boil  gradually;  when  the  skins  of  the 
beans  crack  when  you  blow  on  them,  put  in  piece  of 
soda  size  of  a  good  pea;  let  it  boil  a  few  minutes  till  it 
stops  foaming;  drain  and  rinse  the  beans;  return  to  the 
fire  in  fresh  boiling  water  and  stew  more  gently  until 
thoroughly  soft,  but  not  cooked  mushy;  season  with 
salt,  pepper  and  butter;  let  the  water  all  cook  out,  so  the 
beans  are  just  moist  enough  to  serve. 

CORN  AND  TOMATOES. 
One  cup  of  green  corn,  mixed  with  three  eggs  well 
beaten,  a  dash  of  paprika,  pinch  of  salt,  one  cup  milk; 
bake  in  a  mold  and  put  in  water  (thirty  minutes);  when 
done,  turn  on  platter  and  surround  with  boiled  toma- 
toes; serve  with  cream  sauce. 


298 

Vegetables 


HOW  TO  COOK  CUCUMBERS. 

Cucumbers  cooked  in  this  way  are  excellent  and 
very  easily  digested,  even  a  child  may  eat  them.  Pare 
and  cut  in  thick  slices;  remove  the  seeds  and  put  them 
into  boiling  water,  with  a  teaspoon  salt;  cook  until 
tender;  drain  well  and  place  on  pieces  of  toast  (take 
four  good  sized  cucumbers);  two  tablespoons  butter,  two 
of  flour  rubbed  to  cream,  add  to  the  water,  one-half  pint, 
the  cucumbers  were  boiled  in;  boil  and  stir  till  it  thick- 
ens; add  salt  to  taste,  also  pepper,  and  the  juice  of  one 
lemon;  pour  this  over  the  cucumbers;  serve  hot. 

FRIED  SALSIFY. 

Boil  the  salsify  and  when  coo!  grate;  season  with  salt 
and  pepper,  and  a  beaten  egg;  form  into  small  cakes  the 
size  of  an  oyster  and  fry  in  deep  fat  in  wire  basket. 

TO  COOK  CABBAGE. 

Cabbage  cooked  in  the  following  manner  can  be 
eaten  by  those  who  can  not  use  the  vegetable  in  any 
other  way.  Chop  the  cabbage  fine  and  put  into  boil- 
ing water,  salted;  boil  twenty  minutes;  drain  all  the 
water  ofi  and  add  milk  to  cover,  a  dash  of  paprika  and 
a  little  butter  and  flour  mixed;  when  thoroughly  heated 
sprinkle  in  grated  Parmesan  cheese  and  let  it  stand  for 
a  few  minutes,  and  serve  hot;  an  excellent  way  to  pre- 
pare the  vegetable  for  luncheon. 

VEGETABLE  PIE. 

Remnants  of  roast  beef  or  mutton;  one  good  cup  of 
roast  meat  gravy,  one   small   sweet  turnip,  diced,  two 


299 

Vegetables 


small  new  carrots,  diced,  five  potatoes  or  less  according 
to  size,  two  onions;  slice  onions  and  fry  a  delicate 
brown;  add  the  carrots  and  turnips  and  enough  water  to 
stew  them  until  nearly  tender  in  the  same  dish  in  which 
the  onions  were  fried;  then  add  the  potatoes,  sliced  rath- 
er thick;  cool  while  preparing  a  baking  powder  crust, 
made  of  two  cups  flour  and  two  teaspoons  baking  pow- 
der and  sweet  milk  enough  to  wet  it  up;  add  the  gravy 
and  bits  of  cold  meat  to  the  stew;  thicken  the  whole  if 
too  thin;  line  the  sides  only  of  a  baking  dish  with  the 
crust  rolled  thin;  pour  in  the  vegetables;  cover  top  as  for 
chicken  pie,  and  bake  in  quick  oven  until  crust  is  done: 
a  hearty  and  excellent  dish;  the  carrots  may  be  omitted 
if  the  carrots  are  not  liked. 

RICE  CROQUETTES. 

Boil  one  cup  rice;  when  cold  soften  with  melted  but- 
ter, or  cream,  add  two  eggs  well  beaten;  season  with 
salt  and  pepper;  shape  into  croquettes  and  roll  in 
crumbs  and  fry. 

RICE— SOUTHERN. 

To  boil  rice;  wash  the  rice  until  the  water  runs  from 
it  clear;  then  add  to  two  cups  of  rice  four  of  boiling 
water;  boil  it  ten  minutes,  adding  a  little  salt;  then  boil 
five  minutes  more,  and  if  all  the  water  has  not  boiled 
away,  remove  the  cover  and  place  the  dish  by  the  side  of 
the  fire,  where  the  rice  can  dry;  as  soon  as  all  the  water 
disappears  the  rice  should  be  dished;  rice  should  never 
be  stirred  when  boiling.  17 


300 

Vegetables 


CORN  OYSTERS. 

Two  dozen  ears  of  corn  grated,  two  tablespoons 
flour;  three  eggs;  one-half  teaspoon  baking  powder, 
one-half  cup  cream,  a  little  salt  and  pepper;  fry  in  butter. 

45 
SALSIFY  CROQUETTES. 

Boil  the  scraped  roots  until  tender;  drain  and  mash 
well;  season  with  salt,  pepper,  a  bit  of  butter  and  one 
well  beaten  egg;  melt  a  little  butter  in  a  frying  pan;  drop 
spoonfuls  of  the  mixture  in  the  hot  pan,  and  fry  a  light 
brown  on  both  sides. 

STRING  OR  BUTTER  BEANS. 

String  beans  are  not  as  desirable  as  the  stringless 
butter  beans;  if  the  green  beans  are  used,  remove  both 
strings  very  carefully,  cut  in  small  pieces  and  boil  until 
very  tender,  about  two  hours  unless  the  beans  are  very 
young,  in  which  case  they  boil  very  much  more  quickly; 
drain,  cover  with  milk;  season  with  butter  generously, 
and  salt  and  pepper  to  taste. 

HELPFUL  THOUGHTS. 

When  one  can  not  have  a  great  variety,  there  are 
many  ways  to  change  the  daily  meals.  The  meat  problem 
is  the  serious  one,  but  careful  selection  and  pains  in  pre- 
paring will  accomplish  wonders.  Provide  yourself  with 
a  meat  chopper,  if  you  have  not  one,  and  see  that  you  have 
seasonings  always  at  hand,  as  whole  cloves,  stick  cinna- 
mon, bay  leaves,  celery  salt,  extract  of  onions,  or  the 
onions  themselves.  Varying  the  seasoning  will  make 
your  dishes  appetizing.  You  can  get  lean  shin  beef  for 
ten  cents  per  pound   or  less.     Of  this,   by  boiling  first 


301 

Vegetables 


and  seasoning  variously,  you  can  make  hash,  meat  pie, 
or  serve  it  as  a  simple  stew ;  or  you  may  grind  it  and  make 
croquettes,  or  even  flat  cakes.  Grinding  it  raw,  you  will 
have  Hamberg  steak,  which  seasoned,  mixed  with  raw 
egg  and  boiled  in  one  piece  is  delicious.  Then  breast  of 
lamb  carefully  broiled  is  delicate  and  cheap,  or  it  may  be 
gently  stewed  and  served  with  tomato  sauce.  Neck  of 
lamb  seasoned  with  sauce,  makes  a  good  stew,  and  cheap, 
also  beef  kidney.  Add  an  onion  and  bit  of  lemon  peel 
in  cooking  the  latter.  Veal  off  the  leg  below,  the  cutlet 
is  cheap,  and  may  be  used  the  same  as  the  beef  mentioned 
above.  Used  cold  with  celery  and  a  salad  dressing,  it 
is  almost  as  good  as  chicken  salad. 

A  beef  heart,  stuffed,  boiled  first,  and  baked  with  vege- 
tables to  season,  is  exceedingly  good  and  will  give  you 
"left  over"  meat  for  more  than  one  meal. 

Dry  beans,  peas,  macaroni,  eggs  and  cheese  make  good 
substitutes  for  meats.  Make  soup  of  beans  or  peas,  and 
season  with  salt  pork,  onion  and  hc^bs;  or,  make  cro- 
quettes of  the  beans,  peas  or  macaroni,  serving  with 
cheese  sauce,  if  liked.  Hard  boiled  eggs  served  with 
cream  sauce,  seasoned  with  parsley  make  a  good  dish,  and 
melted  cheese  on  toast  is  nutritious  and  palatable. 


C^. 


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RONO/ 


1 


305 


Home   Economics 


HOME   ECONOMY,  DOMESTIC  AND   HOUSE- 
HOLD  ECONOMY 
are  comprehensive  titles,  yet  all  apply  to  the  same  science : 
i.  e.,  the  best  and    wisest  management  of  one's    home, 
whether  it  be  a  shack,  cottage,  farmhouse,  flat,  or  palatial 
residence. 

To  accomplish  such  purpose ;  to  better  home  life ;  to 
discover  the  best  way  by  which  to  live  daily,  in  a  sensible 
manner,  whatever  may  be  one's  environment,  is  believed 
to  be  as  clear  as  any  definition  of  the  term. 

HOME  ECONOMICS. 

The  subject  covers  a  vast  field.  To  it  literature,  art, 
science,  and  experience  have  liberally  contributed  in  the 
past ;  yet  all  is  but  a  speck  as  compared  with  the  awakened 
interest  now  taken  among  American  women  on  domestic 
science  and  its  co-ordinate  branches. 

The  establishment  of  the  "National  Household  Eco- 
nomic Association"  and  of  several  state  associations  of 
like  character  are  significant  facts,  pointing  to  the  forma- 
tion of  similar  organizations  in  every  state. 

In  the  light  of  these  facts,  it  is  believed  that  earnest 
work,  thought  and  action  put  forth  by  men  and  women 
alike,  on  live  issues  pertaining  to  the  family  will  tend  in 
farge  measure  to  solve  the  vexed  "help  problem." 

A  lady  of  wealth  and  distinction  writes : 

In  looking  to  the  welfare  of  the  employees  of  my 
house  hold  I  try  to  win  their  respect,  to  dignify  and  honor 
the  services  they  render. 


306 

Home   E^conomics 


Have  I  positive  assurance  that  misfortune  may  not 
come  to  me?  Who  knows  but  tliat  some  day  I  may  ask 
f or  the  same  employment  I  am  now  able  to  give  ? 

Complete  information  bearing  on  Home  Management 
is  of  course,  impossible  to  condense  into  one  volume ;  nor 
indeed  into  a  Cyclopedia  on  the  subject;  yet  it  is  believed 
that  Home  Keepers  and  Home  IMakers  will  find  in  this 
book  some  practical  ideas  and  thoughts  that  tend  to  the 
betterment  of  Homes. 

The  sacredness  of  the  Family  circle;  its  memories 
and  delights  have  been  protrayed  by  many  eminent  men 
and  women.  A  few  citations  illustrates  what  all  true 
men  and  women  feel  in  their  heart  of  hearts. 

"I  have  often  thought  of  the  advance  in  comity  and 
true  charity  shown  in  the  title  of  my  late  honored  friend, 
James  Freeman  Clarke's  book,  "the  Ten  Great  Religions." 
If  the  creeds  of  mankind  try  to  understand  each  other  be- 
fore attempting  mutual  extermination,  they  will  be  sure 
to  find  a  deeper  meaning  in  beliefs  which  are  different 
from  their  own. 

The  golden  rule  should  govern  us  in  dealing  with 
those  whom  we  call  unbelievers,  with  heathen,  and  with 
all  who  do  not  accept  our  religious  views.  The  Jews 
are  with  us  as  a  perpetual  lesson  to  teach  us  devotion 
to  the  family.  The  religion  we  profess  is  not  always 
self-evident.  We  have  no  claim  to  take  it  for  granted 
that  we  are  all  right  and  others  all  wrong. 

And,  therefore,  in  the  midst  of  all  the  triumphs  of 
Christianity,  it  is  well  that  the  stately  synagogue  should 
lift  its  walls  by  the  side  of  the  aspiring  cathedral,  a  per- 
petual reminder  that  there  are  many  mansions  in  the 
Father's  earthly  house  as  well  as  in  the  heavenly  one ; 


307 

Home   Economics 


that  civilized  humanity,  longer  in  time  and  broader  in 
space,  than  any  historical  form  of  belief,  is  mightier 
than  any  one  institution  of  organization  it  includes. 

O.  W.  Holmes. 

The  prosperity  and  glory  of  our  country  are  the  num- 
ber of  people  who  have  homes.  Around  the  fireside  clus- 
ter the  private  and  public  virtues  of  their  race.  Raise 
your  sons  to  be  independent  through  labor;  to  be  self- 
reliant;  to  act  upon  their  own  responsibility.  Teach 
them  above  all  things  fco  be  good,  true,  and  faithful  hus- 
bands; winners  of  love  and  builders  of  homes.  Have 
books;  have  papers  and  read  them! 

I  believe  the  family  to  be  the  holiest  of  all  holies,  and 
wherever  there  is  a  good  family,  there  virtue  dwells  with 
love.  It  is  like  a  lily  with  a  heart  of  fire;  the  fairest  flow- 
er in  the  world.  I  would  wish  that  the  friends  who  bid 
you  "goodnight"  in  this  world,  would  meet  you  with 
"good  morning"  in  the  next. 

Just  as  long  as  we  love  one  another,  we'll  hope  for 
another  world;  just  as  long  as  love  kisses  the  lips  of 
death,  will  we  believe  and  hope  for  a  future  reunion.  I 
would  not  take  one  hope  away  from  the  human  soul. 

Robert  G.  Ingersoll. 

I  have  always  felt  that  the  best  security  for  civiliza- 
tion is  the  dwelling  and  that  upon  properly  appointed 
and  becoming  dwellings  depend  more  than  anything  else 
the  improvement  of  mankind. 

Such  dwellings  are  the  nursery  of  all  Domestic  Vir- 
tues, and  wilhcnU  a  becoming  home  these  virtues  are 

impossible. 

Disraeli. 


308 

Home  £.conomics 


A  man  is  always  nearest  to  his  good  wlien  at  liome; 
and  farthest  from  it  when  away. 

Timothy  Titcomb. 

Home  should  be  an  oratorio  of  the  memory;  singing 
to  all  our  after  life,  melodies  and  harmonies  of  old  re- 
membered joy. 

Henry  Ward  Beecher. 

Mid  pleasures  and  palaces  though  we  may  roam, 
Be  it  ever  so  humble  there's  no  place  like  home; 
A  charm  from  the  skies  seems  to  hallow  us  there, 
Which  sought  through  the  world  is  not  met  with 
elsewhere. 

J.  Howard  Payne. 

The  big  percentage  of  girls  and  women  in  the  cities, 
who  cannot  sew,  sweep  or  darn  is  simply  astonishing, 
and  is  a  plea  for  the  re-opening  of  the  Domestic  Science 
Departments  of  the  Public  Schools. 

There  is  a  vital  need  for  Domestic  science  instruction 
in  the  Public  Schools.  These  Departments  should  be 
open  to  young  girls  where  they  can  be  taught  how  to 
cook,  sweep,  and  even  make  their  own  garments  and 
trim  their  own  hats.  It  is  astonishing  how  many  girls 
there  are,  and  how  many  women  too,  who  cannot  cook 
a  meal  or  make  a  gown  fit  to  be  worn. 

The  prevailing  ignorance  of  our  women  in  every- 
thing pertaining  to  the  simplest  household  duties  be- 
came- so  apparent  during  the  panic  and  immediately 
following  the  World's  Fair.  A  Woman's  Club  opened 
a  sewing  room  and  it  was  really  pathetic  to  see  that  wo- 
men who  previous  to  that  time  were  in  well  to  do  cir- 
cumstances,  who   could   not   handle  a   needle,   did   not 


309 

Home  Economics 


know  the  value  of  a  piece  of  cloth,  and  were  unable  to 
even  cut  out  a  square  piece  of  cloth  for  patch  work. 

You  hear  complaints  about  the  ignorance  of  house 
maids,  but  one  can  scarcely  wonder  at  that,  when  the 
mistresses  themselves  know  so  little  about  caring  for  a 
home. 

The  value  for  throwing  open  the  schools  to  the  pub- 
lic for  social  evenings,  where  all  classes  of  a  district  can 
meet  on  an  equal  footing,  is  incalculable.  The  people 
in  what  we  term  society  are  in  sore  need  of  a  demo- 
cratic life,  quite  as  much  as  the  plainer  people  need  as- 
sociation with  them. — Exchange. 

LET  US  ALL  RESOLVE— 

First,  to  attain  the  Grace  of  Silence;  SECOND,  to 

deem  all  fault  finding  that  does  no  good  a  sin,  and  to 

resolve  when  we  are  happy  ourselves,  not  to  poison  the 

atmosphere  for  our  neighbors  by  calling  on   them  to 

remark  every  painful  and  disagreeable  feature  of  their 

daily  life;  Third,  to  practice  the  Grace  and  Virtue   of 

Praise. 

Harriet  B.  Stowe. 

One  of  the  best  things  in  the  gospel  of  Jesus  is  the 
stress  it  lays  on  small  things.  It  ascribes  more  value  to 
quality  than  to  quantity;  it  teaches  that  God  does  not 
ask  how  much  we  do,  but  how  we  do  it. 

James  Freeman  Clark. 

If  you  would  fall  into  any  extreme  let  it  be  in  the  line 
of  gentleness.  The  human  mind  is  so  constructed  that 
it  resists  rigor  and  yields  to  softness. 

St.  Francis  De  Sales. 


310 

Home   Economics 


"Let  this  be  thy  whole  endeavor,  this  thy  prayer,  this 
thy  desire,  that  thou  mayest  be  stripped  of  all  selfish- 
ness, and  with  entire  simplicity,  follow  Jesus  only. 

Thomas  A.  Kempis. 

"We  have  not  always  an  opportunity  of  doing  great 
things  but  we  can  hourly  perform  insignificant  actions 
with  ardent  love. 

St.  Francis  De  Sales. 

Build  thee  more  stately  mansions,  O  my  soul. 
As  the  swift  seasons  roll! 
Leave  thy  low  vaulted  past! 
Let  each  new  temple,  nobler  than  the  last. 
Shut  thee  from  heaven  with  a  dome  more  vast. 
Till  thou  at  length  art  free, 

Leaving  thine  out-grown  shell  by  life's  unresting  sea! 

O.  W.  Holmes. 


&^ 


311 


Suggestions  to  Mistress  and  Maid 


MISTRESS 

In  engaging  a  maid  have  a  complete  and  distinct  un- 
derstanding in  regard  to  her  work — day  or  days  out — 
breakage,  company  and  wages.  Having  made  an  agree- 
ment abide  by  your  part  of  it. 

Provide  your  maid  with  a  briglit  comfortable  furnish- 
ed room.  Let  her  feel»that  it  is  hers  to  make  as  attrac- 
tive as  she  wishes.  Never  go  into  the  room  in  the  maid's 
absence.  Let  her  feel  that  you  respect  her  rights,  as  she 
doubtless  will  your  own. 

When  giving  directions,  be  explicit,  take  nothing  for 
granted  with  a  new  imtried  maid.  Give  her  at  least  one 
month  to  learn  your  ways. 

Never  under  any  circumstances  correct  her  before 
any  strangers  or  members  of  your  family.  Control  your- 
self if  you  expect  her  to  keep  her  temper.  Your  ex- 
ample will  be  much  to  her. 

When  the  work  is  well  done  do  not  hesitate  to  say 
a  word  of  praise.  Appreciation  is  rarely  without  its  re- 
ward in  shape  of  renewed  efiforts  to  please.  When  it  is 
necessary  to  correct  an  error,  do  it  in  a  kindly  way. 

Allow  company  in  reason.  Imagine  how  you  would 
feel  cut  off  from  all  friends  except  one  afternoon  each 
week  and  one  evening.  Experience  has  taught  that  an 
occasional  evening  with  a  few  of  her  friends  invited  in 
and  entertained  with  a  cup  of  coffee  and  simple  cake  is 
greatly  appreciated,  and  the  privilege  is  rarely  abused. 

It  has  been  successfully  tried.  Conditions  are  each 
year  changing  and  making  it  more  difficult  to  procure 


312 

Suggestions  to  Mistress  and  Maid 


competent  household  service.  One  of  the  chief  causes 
is  misunderstanding  in  households  owing  to  the  selfish- 
ness of  the  mistress  and  the  members  of  the  family. 

Please  remember  that  your  maid  is  as  human,  per- 
haps as  womanly  as  yourself,  but  that  different  social 
conditions,  and  early  environments  has  placed  her  in  her 
position.  Look  at  the  matter  from  her  point  of  view, 
if  you  can. 

MAID. 

Nowadays  when  nuich  in  the  way  of  exactness  and 
daintiness  is  demanded  in  the  way  of  serving,  neither 
housekeeper  or  maids,  can  be  too  thoroughly  instructed 
in  the  various  methods  in  use  at  the  present  time. 

In  the  matter  of  laying  a  table : 

For  breakfast  and  luncheon  the  majority  use  the 
bare  polished  table  w^th  the  doilies ;  but  the  table  must 
be  carefully  rubbed  after  each  meal  and  the  linen  im- 
maculate. Asbestos  mats  are  now  provided  to  prevent 
heated  dishes  from  effecting  the  finish  of  the  table. 

The  same  general  rules  about  the  distribution  of  sil- 
ver apply  to  the  three  meals,  but  more  latitude  is  allowed 
at  breakfast  and  luncheon. 

In  laying  the  table  for  dinner  cover  first  with  the 
table  felt  or  silence  cloth,  and  have  the  tablecloth  and 
napkins  spotless.  A  fancy  center  piece  adds  greatly  to 
the  appearance  of  the  table.  If  flowers  are  used  let 
them  be  arranged  low.  See  that  all  articles  used  each 
meal  are  bright  and  shining  before  putting  on  the  table, 
as  salts,  peppers,  etc. 

Place  knives  and  soup  spoon  at  the  right,  forks  at 
the  left,  and  spoon  directly  in  front  of  place,  the  spoon 
to  be  used  first  nearest  the  place;  for  instance  the  after 
dinner  cofifee  spoon  should  be  laid  nearest  the  center  of 


313 

Suggestions  to  Mistress  and  Maid 


the  table  as  it  would  be  used  last,  handles  of  spoons  to- 
ward the  right. 

Butter  plates  (if  butter  is  to  be  used)  at  the  right,  also 
water  and  wine  glasses.  Put  bread  in  napkin  and  lay 
upon  the  knives  at  the  right.  See  that  butter  balls  are 
on  the  butter  plates,  water  glasses  filled  and  soup  on 
plates  when  dinner  is  announced.  Be  sure  that  soup 
plates  are  warmed  before  receiving  the  soup.  Have  all 
dishes  that  should  be  warmed  heated  but  not  too  hot, 
use  boiling  water  to  lieat  silver  tea  or  cofTee  pots,  then 
put  upon  the  stove. 

The  hostess  should  be  served  first,  and  then  visiting 
ladies  or  gentlemen,  if  there  be  any. 

(Serving  in  this  way  puts  all  at  table  at  their  ease 
and  is  now  a  custom  almost  universally  in  use.) 

Care  should  be  taken  not  to  touch  with  either  hand 
or  napkin  the  upper  side  of  any  dish.  A  small  tray  cov- 
ered with  a  dainty  doilie  is  preferred  in  taking  plates 
from  the  carver.  Put  each  soup  plate  and  meat  plate 
upon  the  table  in  front  of  guest,  but  pass  all  vegetables 
at  the  left,  from  which  the  guest  may  help  himself.  After 
serving  vegetables,  entrees,  etc.,  place  dishes  on  table 
near  the  carver,  or  if  more  desirable  upon  buffet  or 
side  table. 

Nowadays  the  best  China  plates  arc  used  as  service 
plates,  viz:  placed  at  the  beginning  of  the  dinner,  and 
remain  until  the  table  is  cleared  for  dessert.  Each 
course,  plate  being  in  turn  set  upon  the  service  plate. 
Never  put  a  plate  in  front  of  guest  till  the  plate  used 
in  proceeding  course  has  been  removed  from  the  table. 

Enter  the  room  quietly  and  do  not  leave  the  room 
during  a  meal  unless  absolutely  necessary.    Should  the 


314 

Suggestions  to  Mistress  and  Maid 


hostess  find  it  necessary  to  ring,  go  to  her  side  that  she 
may  speak  quietly  without  attracting  the  attention  of 
others  at  the  table.  Always  carry  the  tray  in  answering 
the  bell. 

When  ready  for  dessert,  remove  everything  from 
the  cloth,  never  removing  more  than  one  thing.  Re- 
move first  the  food  and  then  the  dishes«from  each  place 
taking  only  those  from  one  guest,  follow  by  taking  small 
dishes,  lastly  salt,  pepper,  etc.,  on  a  smaller  tray.  Use 
the  crumb  scraper  and  tray  in  removing  crumbs.  Let  all 
service  be  quiet — noiseless  if  possible. 

Have  the  after  dinner  coffee  ready  to  serve  at  once 
upon  withdrawal  of  guests  from  table,  as  now  coffee  is 
individually  served  in  the  room  to  which  guests  retire. 
If  the  gentlemen  remain  in  the  dining  room  to  smoke, 
remove  cloth  from  table  and  serve  with  care  and  leave 
the  room. 

Put  away  food  that  is  left  over  that  can  be  utilized. 
Then  scrape  dishes  and  pile  those  of  each  kind  together. 
In  washing  dishes  have  hot  water  and  plenty  of  soap  and 
towels;  both  glass  and  crash  towels.  Wash  all  glass 
first,  then  silver,  small  dishes  and  silver,  let  all  dish 
cloths  be  immaculate. 

After  every  one  has  left  the  dining  room,  put  chairs 
to  place,  brush  up  crumbs  from  floor.  See  that  the  room 
is  in  order  without  further  attention  until  the  next  meal. 

Never  under  any  circumstances  make  any  part  of 
toilet  in  the  kitchen.  Before  leaving  your  own  room 
brush  clothes  carefully.  Keep  the  cap  always  fresh  and 
have  an  extra  white  apron  fresh,  to  slip  on  in  answering 
bell,  etc.,  from  either  front  door  or  any  room  in  the 
house. 


315 

Suggestions  to  Mistress  and  Maid 


It  is  taken  for  granted  that  regular  days  will  be  set 
aside  for  certain  things,  viz:  Monday,  washing;  Tues- 
day, ironing;  Wednesday,  baking;  Thursday,  cleaning, 
Friday,  finish  cleaning;  clean  silver;  Saturday,  baking. 
Rise  an  hour  earlier  and  dust  front  part  of  house.    The 

last  hints  are  for  the  maid  who  is  general  housemaid. 

11 


^^ 


316 


Household  Hints 


TO  REMOVE  STAINS. 

The  most  obstinate  stains  can  be  removed  from  any 
kind  of  cloth  or  garments  by  soaking  spot  in  glycerine 
over  night. 

This  fact  is  not  generally  known,  but  is  of  great  val- 
ue; try  it.  -  '  1 
TO  REMOVE  INK  STAINS. 

It  is  well  known  that  among  inks  Analines  are  almost 
indelible,  and  it  is  very  difficult  to  take  out  such  stains 
from  any  fabric. 

It  is  found  that  by  inmiersing  the  stained  spot  in 
turpentine  over  night,  or  longer,  all  trace  of  color  will 
vanish.  1 

TO  REMOVE  STAINS  FROM  LINEN. 

Rub  the  stain  with  a  preparation  of  saleratus,  slacked 
lime  and  soap  suds,  allowing  it  to  remain  on  it  for  an 
hour  or  two,  then  wash  and  the  mark  will  have  disap- 
peared. Mildews  on  linen  may  be  removed  with  soft 
soap  and  chalk  rubbed  over  the  spots  before  washing. 

Linen  should  be  kept  in  perfumed  drawers,  sachets 
containing  the  house-wife's  favorite  scent  scattered 
about  the  drawer  will  impart  the  perfume-aromatic  shav- 
ings; leaves  and  flowers,  sewed  up  in  bags  may  be  sub- 
stituted for  the  sachets.  Cedar  shavings,  cassia  buds, 
powdered  sassafras,  rose  leaves,  leaves  of  the  rose  ger- 
anium branches  of  lavendar  and  sweet  verbena  are  all 
delicious  odors.  A  few  drops  of  perfume  on  white  blot- 
ting paper  will  impart  a  fragrance  to  the  linen  in  which 
it  is  laid. 


317 
Household  Hints 


An  excellent  furniture  polish  is  made  by  mixing  to- 
gether one-third  of  alcohol  and  two-thirds  sweet  oil. 
Apply  with  a  soft  cloth  and  polish  with  another. 

HOW  TO  RENOVATE  BLACK  GOODS. 

I  should  like  to  tell  you  my  way  of  renovating  black 
goods.  For  one  skirt  I  get  a  five  cent  package  of  soap 
bark,  and  put  it  on  to  cook  in  about  a  gallon  of  water, 
after  it  has  boiled  about  five  minutes  I  pour  ofT  and  put 
on  fresh  water  and  boil  again,  then  drain  into  the  first, 
this  I  use  for  washing, ^I  take  one  width  at  a  time  and 
wash  and  rinse  in  warm  water,  run  through  wringer  and 
iron  until  perfectly  dry,  then  I  take  the  next  width  and 
so  on  till  all  are  done ;  they  shrink  very  little  and  look 
like  new ;  it  is  not  as  much  trouble  as  it  seems  from 
the  directions ;  any  kind  of  woolen  goods  can  be  cleaned 
in  the  same  way ;  I  have  much  better  success  with  soap 
bark  than  with  gasoline. 

In  baking  potatoes  the  flavor  is  much  improved  by 
first  boiling  them  for  ten  minutes  with  the  skins  on  and 
then  draining  before  putting  them  in  the  oven. 

A  FEW  MARKETING  RULES. 

There  are  a  few  rules  to  remember  in  buying  beef, 
mutton,  or  poultry,  which  the  incxperienceil  house-keeper 
does  well  to  boar  it  in  mind.  To  test  beef  press  it  down 
with  the  thumb,  if  it  rises  quickly  the  meat  is  good ;  beef 
should  be  fine  grained  of  a  bright  red  color,  with  streaks 
of  clean  white  looking  fat ;  the  meat  will  be  tough  unless 
there  is  plenty  of  fat ;  mutton  should  be  dark  colored  with 
the  fat  a  clear  white. 

Veal  should  be  fat.  Sou[)  meat  should  have  as  little 
fat  as  possible,  and  come  from  the  round  and  also  meat 


318 

Household  Hints 


intended  for  beef  tea.  In  buying  the  fish  the  gills  should 
be  red.  Poultry  should  have  smooth  legs  and  short 
spurs,  with  the  feet  bending  easily  and  the  eyes  bright. 
If  the  foul  has  begun  to  turn  blue  it  is  not  good.  Grouse 
and  quail  both  have  white  flesh,  the  pinnated  grouse, 
however,  has  dark  flesh.  Birds  with  white  meat  take 
about  ten  minutes  longer  to  cook  than  those  with  dark 
meat. 

CLEANING  WOOLEN  SWEATERS. 

Wash  it  in  dry  flour  as  you  would  in  suds,  rubbing 
the  soiled  places  hard,  and  working  the  flour  into  the 
whole  garment,  inside  and  out,  leave  it  coated  with  the 
flour  in  a  dark  closet  for  two  days,  then  beat,  brush  and 
air. 

When  washing  flannels  shake  and  brush  them  thor- 
oughly before  plunging  into  the  water,  as  this  removes 
the  dirt  in  a  more  satisfactory  manner,  and  keeps  the 
flannels  white. 

White  spots  on  furniture  may  be  readily  removed,  by 
rubbing  quickly  and  evenly  with  a  rag,  dipped  in  spirits 
of  camphor,  afterwards  rub  over  the  spot  thoroughly 
with  furniture  oil. 

Zinc  may  be  quickly  cleaned  by  first  washing  it  with 
warm  soap  suds,  wiping  dry  and  then  rubbing  thorough- 
ly with  a  cloth  dipped  in  parrafin,  and  polishing  till  the 
whole  surface  shines. 

Dingy  oil  cloth  may  be  brightened  by  being  washed 
with  clean  water  with  a  little  borax  dissolved  in  it ;  wipe 
it  with  a  flannel  cloth  that  you  have  dipped  into  milk,  and 
then  wring  as  dry  as  possible. 


319 

Household  Hints 


PASTE  THAT  WILL  KEEP. 

Moisten  one  ounce  of  silver  gloss  starch,  with  one 
ounce  water  and  then  add  two  ounces  water,  in  which 
twenty-two  grains  of  lump  aium  have  been  dissolved, 
add  also  seven  or  eight  drops  of  oil  of  cloves ;  heat  the 
mixture  until  it  thickens,  stirring  constantly ;  strain 
through  cheese  cloth  and  keep  in  covered  jar.  120 

LACE  CURTAINS. 

Lace  curtains  look  fetter  and  retain  their  new  look 
much  longer  when  stiffened  with  gum  arable  instead  of 
starch.  Wash  and  thoroughly  dry  the  curtains  and  then 
use  one-half  pound  gum  arable,  (the  kind  sold  at  thirty 
cents  per  pound),  to  three  quarts  water,  dissolve  and 
strain ;  this  quantity  will  do  about  four  pairs  of  curtains ; 
for  heavier  curtains  dilute  mixture. 

To  prevent  starch  from  sticking  add  one  tablespoon 
turpentine  to  each  quart  starch,  just  as  the  starch  is  re- 
moved from  the  stove.  1-1 

ESSENCE  OF  VIOLET. 

Three-fourths  pound  avoirdupois  of  Florentine  Orris, 
one  imperial  pint  of  rectified  spirits;  to  prepare  for  use 
select  a  rather  slender  funnel  and  arrange  it  in  a  filtering 
paper,  on  this  place  the  orris  root,  and  pour  on  it  the 
rectified  spirits,  having  placed  the  funnel  in  a  bottle. 

VIOLET  PERFUMES. 

Take  one-half  ounce  orris  root  in  small  pieces,  put 
in  a  two-ounce  bottle  and  cover  with  alcohol ;  let  it  stand 
ten  days,  shaking  well  and  often. 


320 

Household   Hints 


COLD  CREAM. 
Ten  ounces  of  lardine,  one  ounce  white  wax,  put  in 
a  bowl  and  set  in  a  warm  place  to  melt ;  when  melted  add 
one  ounce  of  oil  of  sweet  almonds ;  remove  from  the  fire 
and  stir  constantly  till  cold. 

TO  COLOR  FROSTING  GREEN. 
Soak  two  green   cofifee  berries,  in  the  white  of  one 
e£^g   12   hours,   then   beat   and   add   powdered  sugar   till 
stiff. 

HINTS  FOR  THE  KITCHEN. 

If  you  wish  to  save  yolks  drop  them  into  cold  water, 
which  can  be  poured  off  when  you  wish  to  use  them. 

Do  not  grease  the  sides  of  bread  or  cake  tins ;  a  cake 
is  less  liable  to  fall  if  it  can  stick  to  the  sides  of  the  pan. 

Sift  your  powdered  sugar  as  soon  as  received  from 
the  store,  and  put  in  a  covered  glass  or  tin ;  it  will  then 
always  be  ready  for  use  and  not  become  hardened. 

Whites  of  eggs  will  beat  up  quicker  if  the  pan  is 
slowly  turned  while  beating. 

If  bottom  of  dish  is  buttered  before  making  milk 
gravy  or  custard  it  is  less  liable  to  burn. 

All  dark  brown  or  loose  particles  of  a  cake  should  be 
removed  before  frosting. 

If  cream  or  milk  is  on  the  verge  of  turning  sour,  a 
pinch  of  soda  will  sweeten  it. 

Waste  pieces  of  bread  should  be  kept  where  they  will 
become  very  dry,  then  put  through  the  meat  grinder  or 
rolled  with  the  rolling  pin,  and  put  into  a  glass  jar  ready 
for  use. 

Citron  for  fruit  cake,  or  mince  meat  is  better  ground 
than  sliced. 


321 

Household   Hints 


Sheets  of  asbestos  are  very  necessary  in  ovens  that 
are  apt  to  burn  cake  on  the  bottom. 

Never  put  dry  coffee  into  the  coffee  pot,  it  makes  it 
very  hard  to  keep  clean  inside ;  a  little  cold  water  should 
be  poured  in  first,  then  the  egg,  and  last  the  coffee  and 
thoroug^hly  mixed. 

If  whites  of  eggs  are  beaten  separately  and  then  mix- 
ed, it  is  a  great  improvement  in  custard  pie,  custards 
or  scrambled  eggs. 

When  making  meat  croquettes,  place  a  piece  of  brown 
paper  on  the  table,  and  finish  them  by  rolling  across  the 
I)aper. 

A  roast  will  be  more  juicy  if  browned  on  top  of  stove 
before  putting  it  in  the  oven. 

Mix  three  tablespoonsful  of  salad  oil  with  one  of 
vinegar,  turn  it  on  a  platter  and  lay  the  beef  steak  on  it; 
turn  often,  it  is  a  great  help  in  making  a  tough  steak 
tender. 

To  clarify  butter  when  cheap  and  always  take  a  good 
quality  for  this  purpose  and  thus  prepared  it  is  ready  for 
hand  for  frying  in  a  sauce  pan  for  sauces,  or  to  use 
instead  of  salad  oil  for  salads ;  put  the  butter  into  a 
clean  enameled  pan,  over  a  slow  fire  ;  let  it  gradually  melt ; 
take  all  the  scum  off  the  top,  and  let  any  sediment  fall 
to  the  bottom ;  then  pour  the  clear  part  very  slowly 
tlirough  muslin,  into  dry  jars  and  cover  with  white  paper, 
through  which  prick  some  holes  with  a  fork. 

When  the  oven  is  too  hot  on  the  bottom,  set  cakes 
on  an  inverted  pie  or  biscuit  tin,  to  prevent  burning  on  the 
I)ottom. 

Steaming  rich  fruit  cakes  one  hour  and  baking  one- 
half  hour  or  more,  as  they  may  require,  is  better  than 
baking  them  entirely ;  they  are  less  likely  to  burn. 


322 

Household  Hints 


To  clean  piano  keys  or  ivory  liandles  to  knives,  wipe 
off  twice  a  week  witli  cloth  dampened  with  alcohol.       3 

CARE  OF  BATH  ROOMS. 

Plenty  of  fresh  air  and  a  generous  flushing  of  pipes, 
using  disinfectants  every  two  weeks  at  least.  Copperas 
is  the  very  best ;  dissolve  a  couple  of  pounds  of  crystals 
in  a  gallon  of  water,  pouring  a  portion  of  it  hot  down 
the  drains ;  it  has  no  odor,  but  will  stain  any  clothing ; 
must  be  used  with  care. 

Iron  rust  is  very  difficult  to  cope  with ;  oxalic  acid  is 
really  the  only  thing ,  foimd  to  be  a  remedy,  but  it  is  a 
dangerous  agent ;  a  solution  of  three  ounces  of  crystals, 
to  one  pint  of  water,  wet  the  stain  with  the  solution  and 
lay  in  the  sun,  or  over  the  steam  of  a  kettle,  the  instant 
it  disappears  rinse  in  several  different  waters,  to  remove 
all  the  acid ;  this  may  be  used  to  remove  fruit  stains ; 
will  also  clean  brass  when  much  discolored. 

Wash  bric-a-brac  with  a  camel's  hair  brush,  for  the 
interstices  warm  water  and  castile  soap ;  they  will  look 
as  bright  as  new. 

TO  REMOVE  OLD  TEA  AND  COFFEE  STAINS. 
Wet  the  spots  with  cold  water  and  cover  with  glyc- 
erine, let  stand  two  or  three  hours,  then  wash  with  cold 
water  and  hard  soap ;  if  all  stains  have  not  disappeared 
repeat  the  operation. 

WASHING  FINE  GLASSES. 
Woolen  towels  are  the  best  for  washing  glasses  that 
require   care  in   handling;  use  two  if  possible,  one   for 
washine  and  the  other  for  rinsiner. 


323 

Household  Hints 


TO  WHITEN  CLOTHES. 
One  tablespoon  turpentine  in  the  water  in  wliich  the 
clothes  are  boiled  is  excellent. 

TO  MEASURE  SOLID  FATS. 
Butter,  lard  or  other  solid  fat ;  pack  solidly  into  cup 
or  spoon,  and  level  with  a  knife.     A  cup  of  cold  water 
weighs  a  pound ;  butter  the  size  of  an  egg  equals  two 
round  tablespoons  or  one-fourth  cup. 

TO  MEASURE  LIQUID. 

A  cupful  of  liquid  is  all  the  cup  will  hold ;  a  spoonful 

of  liquid  is  all  the  spoon  will  hold. 

SAUTEING. 
Sauteing  is  frying  in  a  small  quantity  of  fat  when  the 
food  is  to  be  cooked  on  both  sides,  and  when  just  enough 
is  required  to  keep  from  burning  and  sticking. 

DEEP   FAT. 

After  using  fat  for  this  method  of  cooking  and  while 
hot  peel  and  slice  a  raw  potato  into  the  fat,  and  let  cook 
ten  minutes  or  so,  then  strain  the  fat  into  some  vessel 
kept  for  that  purpose,  through  a  piece  of  cheese  cloth  ; 
it  will  clarify  the  fat  perfectly  and  in  tliat  way  can  be 
used  a  number  of  times,  and  gives  a  better  flavor  than 
fresh  lard ;  a  wire  basket  is  invaluable  in  frying  in  deep 
fat,  such  as  potatoes,  small  fish,  croquettes,  fritters,  etc. ; 
hang  the  wire  basket  on  the  handle  of  an  old  kitchen 
spoon  or  any  other  article  of  that  shape  or  length,  dip 
the  basket  with  a  few  pieces  of  food  at  a  time,  into  the 
smoking  hot  fat,  deep  enough  to  cover;  watch  very  close- 
ly as  it  cooks  quickly. 


324 

Household   Hints 


To  clean  a  marble  or  porcelain  bowl  or  sink,  rub  the 
surface  with  a  wet  cloth,  sprinkle  with  salt  if  any  stains 
remain,  rub  with  a  trifle  of  kerosene  oil. 

TO  CLEAN  THE  TEAKETTLE. 

Drop  an  oyster  or  clam  shell  into  it  and  all  lime  and 
dirt  deposit  will  adhere  to  it  and  make  it  clean  and  sweet. 

To  keep  the  refrigerator  absolutely  sweet,  foods  set 
away  must  have  pure  air,  or  will  very  soon  spoil ;  place 
a  dish  of  charcoal  in  the  refrigerator  two  or  three  times 
a  week,  and  you  will  find  your  ice  chest  as  sweet  as  pos- 
sible ;  butter  or  milk  should  be  covered  or  kept  in  a  sep- 
arate department ;  if  ice  cannot  be  obtained  butter  may  be 
kept  hard  by  setting  jar  or  bowl  in  cold  water,  covered 
with  cloth,  (cheesecloth  is  good),  letting  the  ends  drop 
into  the  water,  which  will  keep  wet  by  absorption ;  the 
water  being  changed  twice  a  day. 

Fresh  tomatoes  are  antibilious,  wholesome  and  health- 
ful, if  gathered  from  the  vines  before  the  sun  strikes, 
and  eaten  without  seasoning  ,same  a  little  salt)  ;  are  ex- 
cellent for  dyspeptics. 

When  measuring  ingredients  for  cake,  a  one-half 
pint  measure-cup,  such  as  you  can  buy  for  ten  cents,  is 
useful ;  a  level  teaspoonful  is  half  of  a  rounding  one,  the 
same  in  using  tablespoons ;  remember  pound  cake  does 
not  require  baking  powder  and  the  batter  should  be 
thoroughly  beaten,  and  great  care  in  baking  is  required ; 
by  folding  in  the  whites  of  eggs,  means  stirring  them 
carefully  into  the  matter,  and  cutting  it  well  and  folding 
it  over  and  over. 

White  spots  on  furniture  can  be  removed  by  rubbing 
with  kerosene ;  if  spots  are  deep  rub  gently  but  briskly, 


325 

Household  Hints 


with  linseed  oil  and  powdered  rotten  stone ;  essence  of 
pepperment  is  good ;  then  use  polish  and  rub  thoroughly. 

TO  WASH  BLANKETS. 

Choose  a  bright  windy  day ;  one  pound  of  white  soap 
shaved  and  dissolved  in  one  quart  of  water,  add  two 
ounces  of  borax  dissolved  in  one-half  pint  of  water, 
boiling;  use  two  tubs  and  plenty  of  tepid  water;  put  lialf 
of  the  soap  mixture  in  each ;  shake  the  blankets  well,  and 
see  if  there  are  any  spot^  on  them,  if  so,  take  a  soft  brush 
with  a  little  suds  and  spread  the  spot  on  some  smooth 
surface,  and  rub  gently. 

Put  the  blankets  into  water  and  souse  them  up  and 
down  and  squeeze  them  through  the  hands ;  do  not  rub 
or  wring  woolens;  press  out  all  the  water  possible,  put- 
ting them  into  the  second  tub,  and  manipulate  as  before ; 
rinse  in  another,  possibly  two  waters,  with  just  a  sug- 
gestion of  soap,  to  soften  the  water;  press  out  all  of  the 
water  possible,  unless  able  to  fold  and  pass  through  a 
wringer ;  hang  out  on  the  line  in  the  wind ;  when  dry 
fold  and  press  under  a  heavy  weight ;  have  all  the  water 
used  of  equal  temperature;  if  water  is  hard  dissolve  two 
tablespoons  borax  in  boiling  water  for  each  tub. 

One  pound  of  concentrated  potash  in  four  gallons  of 
warm  water  applied  with  a  ijrush  to  the  bodies  of  apple 
trees  is  said  to  be  an  infallible  remedy  for  lice.  i'-i'^i 

NEWLY  PAINTED  ROOMS. 

The  British  Medical  Journal  sounds  a  warning  against 
living  in  newly  painted  rooms  ;  the  danger  of  inhaling 
the  vapor  of  turpentine  has  been  long  known,  and  its 
|)criiicious   influence  on    the  lieaUli   is  beyond   all   doubt ; 


326 

Household  Hints 


as  has  been  verified  in  several  cases,  occnring  to  persons 
sleeping  in  newly  painted  rooms,  some  of  which  has 
proved  fatal ;  several  theories  more  or  less  probable  have 
been  propounded  to  explain  the  prejudicial  effects  of  the 
inhalation  of  the  vapors  but  whatever  be  the  correct 
explanation  there  is  no  doubt  of  the  danger  in  occupying 
a  room  newly  painted,  in  which  turpentine  has  been  em- 
ployed, before  complete  desication  has  taken  place ;  the 
lead  used  being  fixed  and  non-volatile  cannot  in  the  cases 
observed  be  the  offending  element.  11^3 

POISON.  •      - 

In  case  of  anyone  taking  poison  of  any  kind,  drink  in- 
stantly a  glass  of  warm  water  in  which  a  teaspoon  each 
of  salt  and  ground  mustard  have  been  mixed. 

CLEANING  FLUID. 

For  black  garments.  Pour  one  pint  of  boiling  water 
on  five  cents  worth  of  soap  bark ;  let  stand  for  twenty- 
four  hours,  drain  off  and  add  one-half  pint  alcohol,  and 
bottle  for  use ;  a  strip  of  cloth  four  or  five  inches  wide, 
rolled  up  tight  and  a  bit  of  braid  sewed  on  to  hang  it 
on  the  neck  of  the  bottle  is  a  convenience  for  rubbing 
out  the  stains.  35 

TO  RENOVATE  BLACK  SILK. 

Two  ounces  of  soap  bark  (to  be  had  of  druggists) 
soaked  over  night  in  a  quart  of  rain  water ;  pour  off  the 
water  from  the  bark  in  the  morning  and  sponge  the  silk 
thoroughly  on  both  sides,  and  hang  smoothly  on  a  line  to 
dry ;  do  not  iron ;  old  and  soiled  silks  will  be  made  to 
look  almost  new.  122 


327 

Household   Hints 


THINGS  WORTH  KNOWING. 

A  fairly  sizable  piece  of  black  velveteen,  perhaps  a 
quarter  of  a  yard,  makes  the  most  satisfactory  brush  for 
silk  that  can  be  had,  it  removes  the  dust  perfectly  and 
yet  does  not  injure  the  fabric. 

WRINKLED  SILK. 

It  may  be  rendered  nearly  as  beautiful  as  when  new 
by  spons^ing  the  surface  with  a  weak  solution  of  gum 
arable  or  white  glue ;  th^  iron  on  the  wrong  side. 

For  the  ordinary  window  washing  a  little  kerosene 
added  to  the  water  will  prove  an  effective  brightener; 
calicoes,  ginghams  and  chintzes  should  be  ironed  on  the 
wrong  side.  122 

CHAT  WITH  HOUSEKEEPERS. 

To  make  calico  wash  well  infuse  three  gills  of  salt 
in  four  quarts  of  boiling  water,  and  put  in  the  calicoes 
while  hot,  and  leave  them  till  cold,  in  this  way  the  colors 
are  rendered  permanent  and  will  not  fade  by  subsequent 
washing. 

To  remove  paint  and  putty  from  window  glass  put 
sufficient  saleratus  into  hot  water  to  make  a  strong  so- 
lution and  with  this  saturate  the  paint  or  putty  which 
adheres  to  the  glass ;  let  it  remain  till  nearly  dry,  then 
rub  off  with  a  woolen  cloth. 

To  disinfect  a  room  from  the  smell  of  tobacco  or 
closeness,  place  m  an  open  mouthed  jar,  one-half  of 
spirits  lavender  and  a  lump  of  salt  of  ammonia,  leaving 
it  uncovered ;  it  is  excellent. 

New  chafing  dishes  have  instead  of  the  blazer  an 
earthen  cascrolc  set  in  a  copper   frame,  and  fitted  with 


328 

Household  Hints 


a  copper  cover ;  the  caserole  is  made  of  ordinary  red 
earthenware,  is  glazed  inside  and  out  and  has  a  plain 
earthen  handle. 

When  an  eiderdown  quilt  has  become  hard  and  lost 
all  of  its  elasticity,  hang  it  in  the  sun  for  a  few  hours 
and  all  the  life  will  come  back  to  it. 

Tin  bath  tubs  may  be  scoured  with  whiting  and 
ammonia  and  porcelain  lined  tubs  with  soda  or  sapolio. 
The  ugly  iron  stains  on  the  set  bowls  can  be  removed 
by  rubbing  a  little  muriatic  acid  on  the  bowl  and  then 
rinsing  quickly   with  ammonia  water.  l-^i 

PERFUME  FOR  THE  BATH. 

Mix  together  thoroughly  one  ounce  each  of  tincture 
of  orris,  and  tincture  of  benzine,  ten  drops  of  oil  of  aeroli 
and  ten  drops  of  oil  of  lemon. 

VIOLET  PERFUME. 

One  ounce  of  orris  root  broken  in  small  pieces,  in  a 
bottle  with  two  ounces  of  alcohol,  after  seven  days  will 
be  ready  for  use ;  when  a  few  drops  are  placed  on  hand- 
kerchiefs will  give  the  delicate  odor  of  violets. 

KEEPING  BOUQUETS  FRESH. 

If  our  lady  readers  wish  to  keep  a  bouquet  fresh  let 
them  drop  a  teaspoonful  of  powdered  charcoal  into  the 
vvater  intended  for  the  flower  stalks,  and  they  will  keep 
their  freshness  and  perfume  for  several  days,  and  look 
and  smell  the  same  as  those  just  gathered;  the  charcoal 
settles  to  the  bottom  of  the  vase ;  the  water  remaining 
clear.  >iiii 


329 

Household  Hints 


THE  VALUE  OF  BORaX. 

The  intrinsic  value  of  borax  in  the  household  can 
scarcely  be  overestimated ;  it  is  the  best  known  cock- 
roach exterminator  yet  found  ;  one-half  pound  costing  not 
more  than  fifty  cents,  v^ill  clear  a  whole  house  of  these 
pests ;  then  again  it  is  perfectly  harmless ;  has  no  un- 
pleasant odor ;  but  cockroaches  flee  from  it  as  from  a 
pestilence  yet  there  is  no  danger  of  poisoning. 

The  washerwoman  of  Holland  realizes  its  benefits, 
instead  of  soda  or  washing  powder,  uses  a  large  handful 
of  powdered  borax  to  ten  gallons  of  boiling  water ;  it 
will  save  one  of  the  soap  generally  used. 

For  laces,  cambrics,  etc.,  a  larger  quantity  of  the 
borax  is  required;  being  a  neutral  salt,  does  not  injure 
the  texture  of  the  goods,  and  softens  the  hard  water; 
for  cleansing  the  hair  nothing  is  better  than  borax  and 
water ;  borax  is  also  an  excellent  dentifrice. 

An  expeditious  and  cleanly  way  of  removing  the  meat 
from  tile  shells  of  crabs  and  lobsters  is  to  use  a  nut  pick. 

When  making  apple  jelly,  especially  if  you  have  a 
quantity  of  juice,  why  not  give  it  different  flavors?  .Add 
a  little  lemon  juice  to  a  part  and  best  of  all  a  little  pine- 
apple to  a  portion ;  this  gives  a  variety  of  flavors,  and  is 
very  desirable  when  other  fruits  are  scarce. 

A  retired  vegetable  dealer  once  told  mc  to  examine 
sweet  potatoes  before  buying  and  to  reject  those  which 
showed  little  spots  on  the  surface.  This  kind  of  potato 
indicates  an  exposure  to  rain  before  being  dug  and  will 
always  Ijc  watery  and  "'soggy"  he  said.  1-- 


330 

Household   Hints 


INSECT  DESTROYER. 

The  following,  "A  New  Insect  Destroyer,"  was  clip- 
ped I  think  from  the  Southern  Presbyterian  Col.  S.  C. : 

An  experienced  gardener  tells  of  a  new  and  effectual 
way  of  exterminating  insect  pests  both  in  and  out  of 
doors.  Take  a  barrel  and  half  fill  it  with  coal  tar  and 
then  fill  the  barrel  with  water.  After  standing  a  while 
the  water  may  be  sprinkled  upon  leaves  and  stems  by 
means  of  a  whisk  broom  or  watering  pot,  according  to 
the  gardner's  positive  statement,  it  will  at  once  kill  all 
insects  with  which  it  comes  in  contact,  without  in  the 
least  harming  the  plant.  It  has  also  been  frequently 
noticed  that  worms  which  happen  to  be  under  newly  laid 
gas-tar  walks,  would  soon  after  the  walks  had  been  made 
appear  lifeless  along  the  edges.  122 

SALT  SHAKERS. 
Dry  salt  in  oven  with  one-half  teaspoon  cornstarch 
before   filling  salt   shakers.     This   keeps  the  salt  from 
lumping. 

FLAT  IRONS. 

When  flatirons  become  rough  or  sticky,  lay  a  little 
salt  on  a  flat  surface  and  rub  the  irons  over  it  well. — 

MARKING  KITCHEN  LINEN. 

The  little  letters  on  tapes  bought  at  the  stores  form 
the  neatest  marking  for  tea  towels  and  all  kitchen  linen. 

TO  REMOVE  IRON  RUST. 

Cover  the  spots  with  salt  mixed  with  the  juice  of  a 
lemon,  lay  the  cloth  in  the  hot  sun,  add  fresh  salt  and 
juice  from  time  to  time,  and  rub  between  the  hands.    A 


331 

Household   Hints 


few  applications  will  remove  the  spots.    This  is  for  while 
cloths  as  the  acid  in  the  lemon  will  fade  colored  fabrics. 

TO  REMOVE  GRASS  STAIN. 

Rub  the  stain  well  with  alcohol  before  the  garment 
has  been  wet;  a  thorough  application  will  remove  all 
traces  of  stain. 

TO  REMOVE  VARNISH. 

Scrub  the  surface  with  a  strong  solution  of  salsoda. 
To  each  pint  water  add  enough  common  washing  soda 
to  equal  the  bulk  of  a  hen's  egg,  heat  it  and  apply  while 
warm.  If  the  varnish  surface  is  moistened  with  this, 
then  let  stand  a  few  moments.  It  can  be  scrubbed  off 
easily  using  the  solution  with  the  scrubbing  brush.  All 
foreign  material  will  be  removed  from  the  wood  and  it 
will  be  just  as  it  was  returned  from  the  mill.  Rinse  ofif 
with  clear  water  and  when  dry  it  may  be  revarnished  or 
anything  else  desired.  One  advantage  of  this  method  is 
it  leaves  the  edges  clear-cut  instead  of  uneven  and  blunt 
as  the  sand  paper  will  do.  ^^ 

Plain  cold  tea  is  good  to  remove  stains  from  var- 
nished woodwork.    Use  no  soap. 

Esepcially  fine  cooking  utensils  are  made  of  alumi- 
num, the  advantage  being  the  food  will  not  burn  as 
long  as  there  is  any  water  in  them,  so  no  stirring  is  re- 
quired. 

Pour  melted  parafine  over  the  top  of  jellies  and  thick 
jams  to  prevent  mold. 

A  cold  dinner  is  not  necessarily  the  cheerless  feast 
associated  in  many  masculine  minds  with  wash  days  and 
house  cleaning.  At  this  time  of  the  year,  indeed,  it  is 
the  dinner,  par  excellence,  refreshing  to  eye  and  palate 


332 

Household   Hints 


alike.  It  commends  itself  particularly  to  the  housewife 
for  Sunday,  as  nearly  everything  can  be  made  ready 
the  day  before,  thus  giving  plenty  of  time  for  church 
attendance. 

The  ice  cream  can  be  frozen  in  the  early  morning, 
then  set  away  in  a  cold  place  until  ready  to  serve. 

The  dinner  table  may  be  laid  after  the  breakfast  dish- 
es are  washed,  and  everything  left  in  the  ice  box  to  set 
on  the  table. 

Black  coffee  is  the  one  thing  appropriately  served 
hot,  but  even  this  can  give  place  to  iced  coffee  or  tea. 

To  remove  the  smell  of  fish  from  the  hands,  put  a 
little  turpentine  in  with  the  soap  and  water. 

A  cafe  frappe,  which  affords  a  pleasant  change  from 
the  too  familiar  coffee  jelly,  is  simply  made  and  is  de- 
lightful as  an  afternoon  or  evening  refreshment. 

To  one  quart  of  strong  coffee,  sweetened  to  taste, 
add  the  beaten  white  of  one  egg,  or  a  tablespoonful  of 
gelatine  dissolved  in  a  little  cold  water  and  freeze. 
Serve  in  tall  glasses  with  whipped  cream  on  top.  A  tea- 
spoonful  of  vanilla  extract  is  considered  by  some  to  be 
an  improvement. 

The  new  gas  stoves  by  which  broiling  is  scientifically 
done  are  preferred  by  many,  even  to  a  charcoal  fire. 

Indeed,  the  New  York  Beefsteak  Club,  which  counts 
itself  the  highest  authority  on  this  subject,  prefers  the 
gas  broiler  to  the  bed  of  hickory  coals  their  chef  former- 
ly used.  The  broiler  consists  of  a  corrugated  sheet 
steel,  heavy  steel  wire  frame  and  handles  and  a  gravy 
trough. 

The  directions  that  come  with  the  broiler  say  to 
grease  the  grid  and  season  meat  before  putting  it  on. 


333 

Household  Hints 


Drop  the  grid,  to  sear  the  surface,  then  raise  to  boiling 
distance  and  let  it  cook  half  through.  Turn,  drop  the 
grid  as  before  (to  sear  the  surface),  then  raise  again 
to  broiling  distance  until  the  meat  is  done.  Good  meat 
thus  broiled,  needs  no  butter. 

COAL  OIL  LAMPS. 

Persons  who  use  coal  oil  lamps,  would  do  well  to 
heed  the  following:  "Many  things  occur  to  cause  the 
flame  to  pass  down  the  wick  and  explode  the  lamp. 

First,  a  lamp  may  be  standing  on  a  table  or  mantle, 
and  a  light  puff  of  air  from  the  open  window  or  door, 
may  cause  an  explosion. 

Second,  a  lamp  may  be  taken  up  quickly  from  a  table 
or  mantle  and  instantly  explode. 

Third,  a  lamp  is  taken  into  the  entry  where  there  is 
a  draught  or  out  of  doors,  and  an  explosion  ensues. 

Fourth,  a  lighted  lamp  is  taken  up  a  flight  of  stairs 
and  is  raised  quickly  to  place  it  on  the  mantle,  resulting 
in  an  explosion.  In  those  cases,  the  mischief  is  done 
by  the  air  movement,  either  by  suddenly  checking  the 
draft,  or  forcing  air  down  the  chimney  against  the 
flame. 

Fifth,  blowing  down  the  chimney  to  extinguish  the 
light  is  a  frequent  cause  of  explosion. 

Sixth,  lamp  explosions  have  been  caused  by  using 
a  chimney  broken  off  at  the  top,  or  one  that  has  a  piece 
broken  out,  whereby  the  draught  i.s  variable  and  the 
flame  unsteady. 

Seventh,  sometimes  a  thoughtless  person  puts  a 
small-sized  wick  in  a  large  burner,  thus  having  consid- 
erable space  along  the  edge  of  the  wick. 


334 

Household    Hints 


Eighth,  an  old  burner  with  its  air  draughts  clogged 
up,  which  rightly  should  be  thrown  away,  is  sometimes 
contrived  in  use,  and  the  final  result  is  an  explosion. 

133 
WASHING  RED  DAAIASK. 

To  wash  a  red  damask  tablecloth,  needs  a  careful 
hand  not  to  fade  it.  A  large  handful  of  salt  should  be 
thrown  into  weak  hot  suds,  and  the  cloth  should  be 
speedily  rubbed  out,  and  scalded  a  few  minutes,  and 
then  wrung  through  a  wringer  and  starched  with 
boughten  starch,  not  flour  starch.  This  keeps  it  from 
soiling  as  easily  as  it  would  without  this  precaution.  If 
dried  out  of  doors  in  the  shade  it  should  be  brought 
in  as  soon  as  it  is  dry,  or  the  sun  will  fade  it.  Tliese  are 
easily  ruined  by  careless  washings,  as  are  all  high  col- 
ored goods."  123 

TO  KEEP  BUTTER  HARD  IN  HOT  WEATHER 

WITHOUT  ICE. 

Invert  a  large  crock  of  earthenware,  not  glazed  (size 
according  to  dish  containing  butter),  over  the  dish  or 
vessel  on  which  the  butter  is.  The  porousness  of  this 
earthenware  will  keep  the  butter  cool  and  hard,  and  all 
the  more  so  if  the  pot  be  wrapped  in  a  wet  cloth  with 
a  little  water  in  the  dish  with  the  butter.  132 


S^ 


335 


Emergencies 


A  FEW  OF  THE  MANY  ARTICLES,  WHICH 
SHOULD  BE  IN  EVERY  HOUSEHOLD  IN 
CASE  OF  EMERGENCY— ESPECIALLY  IF  A 
DOCTOR  IS  NOT  TO  BE  OBTAINED  IMME- 
DIATELY. 

Absorbent  cotton,  jjandages  of  convenient  length 
and  width  of  old  cotton  (which  every  housekeeper  has  if 
carefully  saved),  old  Linen  Handerkerchiefs,  pieces  of 
soft  flannel,  prepared  mustard  leaves,  adhesive  plasters, 
arnica,  pure  vaseline,  Collodion,  Witch-hazel,  Ammonia, 
Borax,  Ipecac,  Spririts  Camphor,  Aconite  No.  3  labeled 
"poison."  No.  2  is  invaluable  in  the  household  if  care- 
fully administered  in  fever,  ten  drops  in  a  glass  of  water, 
dose  one  teaspoonful  each  hour.  Pure  wine,  whiskey, 
or  brandy  if  occasion  requires. 

The  hot  water  bags  arc  indispensable  (and  can  be 
obtained  at  slight  cost).  One  per  cent  solution  of  car- 
bolic acid  is  very  useful  (also  a  deadly  poison)  in  cases 
of  injury  because  of  its  cleansing  qualities.  If  a  cut  is  to 
be  treated,  the  wound  should  be  cleansed  in  clear  tepid 
water,  then  rinsed  with  the  carbolic  solution,  then 
painted  with  collodion  which  staunches  the  blood  and 
serves  as  a  varnish  to  keep  out  air  and  any  dirt. 

A  mixture  of  lime  water  and  sweet  oil  prepared  by 
a  druggist,  is  one  of  the  best  remedies  for  a  burn  to 
"take  out  the  fire,"  in  many  cases  prevent  blistering. 
Bicarbonate  of  soda  will  relieve  the  pain  if  applied  im- 
mediately; butter  is  also  good.    The  solution  of  carbolic 


336 

Emergencies 


alaove  mentioned  is  excellent  for  burns ;  saturate 
the  cotton  and  put  onto  the  afflicted  spot,  bandage  and 
keep  wet. 

Aromatic  spirits  of  Amonia  should  never  be  allowed 
to  run  low,  as  its  uses  are  so  many,  especially  where 
there  are  any  persons  in  the  family  with  a  tendency  to 
fainting  spells,  or  weak  heart,  as  it  facilitates  the  heart 
action,  and  is  less  dangerous  than  liquor.  In  case  of 
fainting  a  small  teaspoon  in  a  half  glass  of  water  may 
be  given,  and  the  patient  placed  on  floor  on  back  with 
head  low,  garments  loosened  about  neck,  chest,  waist, 
etc.  Sprinkle  water  on  the  face,  and  hold  smelling  salts 
or  spirits  of  camphor  under  the  nose.  Care  should  be 
taken,  however,  not  to  hold  too  near,  and  produce 
strangling — but  first  of  all  lay  the  person  on  the  back 
and  head  slightly  lower  than  the  body.  After  a  faint  a 
slight  stimulant  in  hot  water,  either  15  drops  of  aromatic 
spirits  of  ammonia,  or  a  very  little  wine  or  whiskey  in 
water  may  be  useful. 

In  case  of  convulsions  of  children  apply  cold  to  the 
head  and  heat  to  the  body,  placing  the  body  in  water  as 
warm  as  can  be  endured  with  a  little  mustard  in  the 
water.  The  bowels  should  be  cleared  as  soon  as  possi- 
ble with  injection  of  warm  soap  suds,  and  stomach  with 
an  emetic  and  then  follow  with  a  dose  of  castor  oil, 
which  is  a  perfect  corrective  and  will  heal  the  bowel  ir- 
ritation. 

Trifling  injuries,  whether  cuts  or  tears,  should  be 
gently  cleansed  with  lukewarm  water  poured  over  the 
wound,  then  replace  the  skin  or  tissue,  and  lay  a  clean 
white  cloth  soaked  in  laudanimi,  or  alcohol,  or  water 
laid  over  the  injured  part  and  loosely  bound  on 


337 

emergencies 


BLEEDING  FROM  THE  NOSE. 

A  cloth  dipped  in  cold  water  and  placed  on  the  nape 
of  the  neck  or  a  cold  key,  or  a  teaspoon  of  salt  in  a  cup- 
ful of  water  or  vine.c;ar  may  be  snuffed  up  the  nose,  and 
rarely  fails  to  stop  the  bleeding. 

BLEEDING  FROM  EXTRACTING  A  TOOTH. 

Press  a  plug  of  cotton  over  the  cavity,  holding  it 
firmly  there.     Salt  and  water  is  also  useful. 

SPLINTS. 

Great  ingenuity  may  be  used  in  this  matter.  When 
a  sudden  emergency  arises,  pastboard,  shingles,  a  piece 
of  a  cigar-box  or  anything  smooth  and  stifl  and  should 
be  padded  to  make  it  as  comfortable  as  possible. 

FOR  FRACTURES. 

Use  cloths  wet  in  cold  water  immediately  to  prevent 
swelling  as  far  as  is  possible,  wdiich  naturally  follows 
very  soon  after  the  accident  and  will  assist  the  doctor. 

Vinegar  is  a  sure  and  swift  antidote  for  carbolic  acid 
poison.  It  has  been  stated  that  there  are  more  acci- 
dental deaths  from  poisonous  acids  than  any  other  poi- 
sonous drugs.  This  antidote  is  common  cider  vinegar 
and  to  be  found  in  every  household.  As  carbolic  acid 
is  considered  a  valuable  antiseptic,  it  has  become  a  com- 
mon article  in  the  house  and  sold  without  restriction. 

Although  labeled  "poison"  those  familiar  with  the 
use  of  the  drug  loose  their  fear  and  it  is  (^ftcn  used 
carelessly  and  witii  fatal  results. 

The  virtue  of  this  antidote  was  discovered  by  Dr. 
Edmond  Carlton  of  New  York.     One  half  cup  full  of 


338 

Emergencies 


vinegar  diluted  with  an  equal  quantity  of  water  and  fol- 
lowed in  a  few  moments  by  a  second  amount;  this  fol- 
lowed by  a  glass  of  milk,  after  which  the  discoloration 
and  odor  disappears  from  the  mouth  and  lips,  and 
stomach  should  be  carefully  washed  out  and  the  patient 
fed  on  hot  milk  for  several  days. 

Iodine  "Poison"  in  form  of  a  tincture  is  sometimes 
swallowed  by  mistake  and  the  antidote  for  this  is  starch 
and  water.    Plenty  of  milk  or  flour  and  water. 

POULTICES. 

I  would  not  fail  to  give  the  testimony  of  one  who 
has  used  flax-seed  with  the  best  results.  Hops,  bread 
and  milk  and  corn  meal  are  all  good.  But  I  do  not 
think  that  anything  equals  flax-seed  and  should  be  kept 
in  every  house  and  home. 

Have  a  half  pint  boiling  water  in  a  small  pan  (granite 
is  best)  on  the  range,  gas  stove,  or  alcohol  lamp  and 
sprinkle  in  the  ground  flaxseed  (which  can  be  procured 
at  any  drug  store)  until  it  thickens,  not  stif?  but  quite 
moist.  Have  ready  a  long  narrow  piece  of  cheese  cloth 
or  very  thin  old  muslin,  spread  out  on  a  folded  news- 
paper, as  soon  as  the  mixture  has  cooked  one  minute, 
pour  it  upon  one-half  the  cloth,  then  fold  over  the  other 
half;  have  ready  a  needle  threaded  with  a  long,  coarse, 
white  thread  and  fold  over  the  edges,  and  baste  them  all 
around  so  that  the  poultice  will  not  ooze  out  and  soil  the 
skin  or  clothing.  If  you  are  expeditious  it  will  still  be 
very  hot;  use  care  when  putting  on  to  tender  flesh  or 
any  one  in  great  pain,  as  it  might  blister.  Now  to  keep 
the  poultice  hot  and  not  to  disturb  the  patient  by  con- 
stant changing  and  making  a  new  one,  fill  the  hot  water 


339 

Emergencies 


bag  and  place  on  the  poultice  and  cover  the  clothing 
over  and  keep  that  hot  renewing  it  as  often  as  required, 
and  it  will  retain  all  its  virtue,  and  is  a  much  better  way 
than  to  change  the  poultice  every  half  hour  as  so  many 
direct.  I  have  taken  patients  through  severe  cases  of 
pneumonia  in  families  and  also  many  other  ailments  by 
this  simple  remedy  and  constant  watchfulness  in  regard 
to  the  hot  water.  It  seems  to  draw  out  the  oil  from 
the  flaxseed  and  keeps  the  patient  warm  and  imdis- 
turbed,  and  will  retain  jts  heating  qualities  for  four  or 
more  hours  made  not  too  dry,  and  keep  hot — keep  the 
temperature  as  even  as  possible  and  not  expose  the 
patient. 

To  assauge  thirst  and  cure  feverishness  apple  tea  is 
a  notable  sick  drink.  It  is  made  by  slicing  raw  apples 
into  a  jug,  filling  up  the  jug  with  boiling  water,  as  in  tea 
making  and  then  sweetening  to  taste.  When  cold  this 
apple  tea  will  be  found  pleasantly  tart  and  refreshing. 

For  the  hair  take  a  handful  of  box  leaves,  put  them 
into  a  pint  of  boiling  water  and  allow  them  to  infuse 
for  an  hour;  simmer  for  ten  minutes.  Strain  off  the 
liquid  and  bottle  it.  Rub  well  into  the  roots  of  the  hair. 
The  wash  is  excellent  after  illness  or  when  the  hair  is 
falling. 

A  sty  on  the  eyelid  may  be  much  relieved  by  an  ap- 
plication of  a  poultice  of  tea  leaves. 

A  pillow  of  red  clover  blossoms  will,  it  is  said,  be 
found  soothing  to  persons  who  suffer  from  nervous 
headache. 

Eight  hours'  sleep  is  absolutely  required  to  rest  the 
brain  and  a  ten  minutes'  nap  twice  a  day  will  do  much 
toward  warding  off  wrinkles  and  kee]>  the  face  youth- 
ful. 


340 

Emergencies 


Poor  ventilation  is  accountable  for  much  ugliness  in 
children  deformity.  Fresh  air  and  sun-shine  are  as  es- 
sential to  a  human  being  as  they  are  to  a  plant. 

To  whiten  and  soften  the  skin,  parboil  a  few  medium 
sized  potatoes,  remove  the  skin,  and  use  them  as  you 
would  a  piece  of  soap  for  washing  the  hands. 

Well  cooked  oatmeal  eaten  with  a  raw  apple  is 
claimed  to  be  an  ideal  diet  for  humanity,  and  a  man 
can  keep  strong  and  healthy  on  this  at  the  smallest  pos- 
sible outlay. 

In  an  emergency  to  make  a  compress  for  a  wound,  if 
nothing  better  is  at  hand,  clean  tissue  paper  makes  an 
excellent  application.  It  is  much  to  be  preferred  to  a 
strip  torn  from  clothing  or  a  soiled  handkerchief,  which 
may  be  the  only  other  choice. 

FOR  A  COLD  IN  HEAD. 

As  soon  as  you  realize  that  you  have  taken  cold, 
drink  a  quart  of  cold  pure  water;  every  half  hour  there- 
after drink  a  glass  or  more  if  you  can.  This  remedy  is 
absolutely  a  cure  in  twelve  hours  or  less,  if  taken  in 
time  and  adhered  to  faithfully. 

SIMPLE   REMEDIES   FOR   BOWEL  TROUBLE. 

For  chronic  constipation,  first  of  all  adopt  a  regular 
time  for  evacuation;  go  at  that  time  whether  you  feel 
like  it  or  not  at  first;  right  after  breakfast  is  the  best; 
then  make  it  a  fixed  habit  to  drink  at  least  one,  or  per- 
haps more,  glasses  of  pure  cold  water  before  breakfast. 
You  will  soon  see  a  definite  improvement  in  your  con- 
dition. 81 


341 

Emergencies 


FOR  DIARRHEA. 

One-half  glass  cold  water,  one-half  teaspoon  good 
vinegar,  drink  it  all  the  first  time,  then  fill  a  glass  with 
water,  and  add  vinegar  just  strong  enough  not  to  be  un- 
pleasant; take  a  sip  every  half  hour  until  relieved.      81 


Curios 

« 

Letter  of  congratulation  written  in  Ciiinese  characters 
by  a  trained  Cliinaman  of  "Hop  Wah  Co."  to  his  former 
mistress. 

Address  and  title  begins  on  right  hand  corner  of  page ; 
read  downward.  Signature  appears  on  upper  left  hand 
corner. 

Literal  translation  on   following  page. 


^^1 


^ 


i' 


A 


~x 


ttt^  i'4  ^  It 

-f  {|  J  f  * 


Chinese  Letter 


Translation  of  Chinese  lettar  on  preceding  page: 
How  do  do?  Miss  Hins?  How  do  feel?  You  been 
belly  sickee  when  left  here,  hopee  better  now,  heap  bet- 
ter, take  care  yourself,  heap  solly  you  went  way,  you  belly 
fine  lady,  you  no  scold — best  ever  saw,  all  go  long  O.  K. 
So  sorry  you  get  sickee  before  go  home.  You  weigh 
onlyee  loo  plounds,  too  much  fat  off — more  fat  off  you  go 
die;  getee  more  fat  on,  you  go  live.  Hopee  you  have 
good  glub.  I  like  cookee  chicken  for  you,  blest  ever  saw 
and  makee  China  tea,  then  you  getee  heap  better,  getee 
well.    Lite  me  letter.  Giood  bly, 

"AhChoo." 


RICE  AS  COOKED  IN  CHINA. 

Below  find  a  writing  in  original  Chinese  characters, 
showing  how  rice  is  cooked  among  the  laboring  classes. 

Written  by  a  bright  Chinaman  and  by  him  translated 
in  his  "Pigeon  English"  fashion: 


Translation 


Cookee  he  takee  one  plound  licee;  cleanee  all  up 
thlee  times  in  water,  getee  all  cleanee  by  thlee  water ; 
putee  in  kettle — copper,  iron  or  clockely — with  little  water 
one  flinger  thick — no  more — boil  ten  minit ;  when  water 
dly  up,  putee  in  more  water  flifteen  minit ;  so  no  burnee 
licee ;  heatee  him,  takee  out,  putee  in  "chop  suey" — if 
have  him — eatee  licee  with  spoon — if  have  him — if  no — 
use  chop  stick. 

"Chop  Suey"  be  made  of  Celelee,  mushloom,  onionee, 
flish,  vegetablee,  (hot) — poor  Chinaman  eat  licee  thlee 
times  day — all  year — cost  him  8,  lo,  12c  day;  lich  China- 
man "blowee  in"  flifty  dollar  one  meal._  Licee  costs 
Chinaman  muchee  as  Melican  man ;  some  licee  yellow, 
some  white. 

BHrdst  nest  soupee,  belly  explensive,  $8,  $12,  $15 
plound,  all  white  likee  honey — only  lich  man  have  him — 
heap  good — when  cleanee  up  belly  fine. 

Fire  mostly  wood ;  some  chacoal — what  you  call  a 
him.     Gasoline  too— Glood  bly — some   some  time   soon. 


348 

Curios 

HOW   WOULD  AMERICAN   HOUSEWIVES   EN- 
JOY THIS  SORT  OF  THING? 

SKETCH   OF  A  CHINESE  DINNER  GIVEN  AN  AMERICAN  LADY 
IN   SEPT.,    1900. 

It  began  and  ended  with  tea,  and  the  little  plates  of 
water  melon  seeds,  pickled  almonds,  salted  peanuts,  and 
many  mysteries,  remained  by  us  to  the  end.  A  prelim- 
inary bowl  of  shark  fin  soup  with  egg — and  was  followed 
by  shreds  of  fried  duck,  then  came  pigeon  stew,  from 
whose  depths  my  chop-sticks  brought  up  thin  bits  of 
mountain  mushrooms.  There  were  bacon  fritters,  as  far 
as  hasty  analysis  could  determine,  another  sort  of  stew 
with  mushrooms,  fried  chicken,  almond  cream,  custard,  a 
steamy  sponge  cake,  a  stew  of  Japan  shell  fish,  fresh  fish 
fried,  bird's  nest  stew,  sweet  olives,  three  more  sorts  of 
soup,  another  fish  combination  stew.  A  deadly  pastry, 
innumerable  sweets,  fruits  and  nuts,  and  the  final  cup  of 
tea. 

The  rice  bowls  were  kept  full  all  the  time  during  the 
successive  courses,  and  warm  champagne  was  poured  in 
full  bumpers. 

Mrs.  Mandarin  set  the  convivial  example  by  lifting  her 
glass,  giving  the  conventional  toast  "Chin-Chin,"  then 
clinked  glasses  round.  Towels  wrung  out  in  hot  water 
are  passed  at  intervals  in  lieu  of  finger  bowls,  and  the 
chattering  maids  fanned  us  assiduously." 

— FroDi  Eliza  R.  Scidinore's  China  Empire. 

"The  hungry  think  any  food  sweet,  and  the  thirsty 
think  the  same  of  any  drink,  and  thus  they  do  not  get  the 
right  taste  of  what  they  eat  and  drink,  so  hunger  and  thirst 
injures  their  palates.     So  I  ask,  is  it  only  the  mouth  and 


349 

Curios 

the  belly  which  are  injured  by  hunger  and  thirst?  No, 
Sirrah  !  Men's  minds  are  also  injured  by  them ! !" — Con- 
fucius, 550  B.  C. 

CHINESE  COOKERY. 

As  Americanized  in  San  Francisco. 

The  following  sketcli  by  a  well  known  lady  shows 
how  her  difficulties  with  ordinary  "helps"  were  solved 
by  John  Chinaman. 

Well,  I  struggled  on,  and  even  tried  to  turn  cook  my- 
self, but  I  didn't  improve  on  Ching.  I  hadn't  been  edu- 
cated for  this  sort  of  an  emergency. 

Then,  one  awful  morning,  Ching  came  to  me  and  mur- 
mured : 

"Me  no  can  stay.     Me  sickee — me  go  home." 

"Nonsense!"  I  exclaimed.  "To  muchce  opium,  I 
savez !"'  for  I  had  learned  lots  of  things  since  I  had  come 
West. 

He  shook  his  head.  "No  pipe,  me  no  smokec.  Me 
gottee  velly  bad  pain,  no  can  do." 

I  examined  Ching  closely.  Undoubtedly  the  man  was 
ill.     But  I  simply  couldn't  manage  all  the  work  myself. 

Ching  saw  my  distress.  "Me  sendee  you  my  flien,'  Ah 
Tai,  three,  four  day,  I  come  back.  .Xh  Tai,  he  cook  velly 
good.  Ah  Tai  keep  store,  he  lich,  vclly  lich — he  my  flien', 
come  work  two,  three  day — I  gettee  well." 

Any  Chinaman  was  better  than  none.  "You  sendee 
lunch  time?"     I  asked. 

"Me  sendee,"  said  Ching.  His  eyes  were  hollow  and 
his  yellow  jaws  were  drawai  with  pain.  T  felt  sorry  for 
him. 


350 

Curios 

"Go  see  doctor,  Ching,"  I  said.     "You  got  fever." 

I  paid  Iiim  oiT,  and  with  a  sinking  heart  watched  his 
^bhie-coated,  sloping  figure  as  he  went  out  of  the  back  door 
with  his  immaculately  neat  bundle  in  his  hand.  I  had 
hated  and  feared  Ching,  but  I  beheld  his  going  with  posi- 
tive despair,  for  I  had  yet  to  learn  that  the  Chinaman  is 
a  man  of  his  word. 

At  twelve  o'clock,  when  I  went  to  the  kitchen  and  woe- 
fully contemplated  the  little  gas  stove,  a  tap  at  the  door 
startled  me.  There,  outside  the  wire  fly  screen,  stood  a 
tall,  well  dressed  Celestial. 

"Ah  Tai,"  he  said,  smiling. 

I  gasped  with  relief.  "Come  in,"  I  said  graciously. 
"Ching  sick ;  he  sendee  you  ?" 

He  nodded.  "Ching  my  flien',  b'long  my  Tong.  Me 
helpee  him  two,  three  day — he  come  back.  Me  catchee 
lunch.     What  you  wanchee  ?" 

"Oh,  omelet,"  I  said.  "Something  easy,  makee  bis- 
cuit?" 

"Allee  light,"  said  Ah  Tai.  And  I  left  him  master  of 
the  kitchen. 

I  shall  never  forget  that  meal.  The  omelet  came  on 
puffy,  delicious,  the  biscuits  were  dreams,  the  salad  had 
real  mayonnaise ! 

"Ah  Tai,"  I  said,  as  I  went  to  the  pantry  and  found 
him  washing  dishes  cheerily,  "one  velly  good  lunch.  You 
stay  my  house,  I  give  you  twenty-five  dollar." 

He  shook  his  head.  "Me  got  one  velly  big  store,  Tre- 
mont  street,  next  door  washee  house.  Do  velly  big  buz- 
ness.     No  can  stay — me  help  my  flien' ;  he  come  back." 

Subsequent  persuasion  availed  nothing.  He  was  al- 
ways amiable,  always  polite,  but  he  was  also  inflexible. 


351 

Curios 

Oh,  those  meals !  We  ate  each  one  as  if  it  were  to 
be  our  last.  Breakfasts,  dinners,  suppers — dreams,  every 
one ;  A  week  passed,  and  no  word  from  Ching  broke 
the  spell.  It  fairly  made  me  ill  to  think  I  must  lose  my 
jewel  of  a  new  servant,  and  I  racked  my  brains  for  some 
inducement  that  would  win  him  over. 

One  afternoon  I  put  on  my  things  and  determined  to 
investigate  the  big  store  of  Ah  Tai,  and  see  if  it  were 
quite  useless  to  argue  further  or  oiTer  a  raise  of  salary. 

At  last  I  found  it.  It  was  not  imposing  in  appearance, 
and  was  quite  over-shadowed  by  the  neighboring  laundry. 
There  were  rows  of  cans  of  condensed  milk  and  dried 
abolones  and  lichi  nuts  on  the  counter.  Stacks  of  tinned 
goods  and  punk  sticks  in  cracker  red  paper  envelopes  were 
on  the  shelves.  But  this  entrancing  display  did  not  at  all 
account  for  the  number  of  Chinese  who  strolled  casually 
in  and  did  not  come  out.  Evidently  they  went  somewhere 
into  the  mysterious  rear  of  the  den.  I  went  into  a  silk 
house  directly  opposite,  and  selected  some  awful  handker- 
chiefs. It  tooks  me  a  long  while,  and  I  had  to  take  them 
all  to  the  door  to  judge  of  their  quality.  Truly,  the  col- 
lection of  Chinese  who  went  into  Ah  Tai's  was  something 
to  wonder  at !  I  made  my  purchase,  and,  crossing  the 
road,  kept  on  down  the  street  forming  one  side  of  that 
suspicious  mart  of  canned  goods. 


352 

Curios 

A  TURKISH  DISH 

KABEH 

A  favorite  dish  in  daily  use  amonq'  Turkish,  Armeni- 
an, Arabian,  and  Syrian  peoples.  Below  find  a  copy  of 
this  recipe  written  in  original  Turkish  characters  by 
"Aleesh" — a  native  Turk. 

Read  from  riglit  to  left,  beginniHg  at  upper  right  hand 
corner  of  page,  following  each  line  in  same  manner  to 
close  of  recipe.  Such  writing  is  common  to  all  the  na- 
tionalities mentioned. 

^^!^  cj^^^y-  ^'Jyy^ '  -^^^ 


353 

Curios 

KABEH. 

Take  two  pounds  lean  meat ;  mutton  or  Iamb  pre- 
ferred ; — no  fat — cut  into  very  small  thin  strips ;  place  in  a 
long  stout  narrow  topped  stone  jar.  Beat  same  thor- 
oughly with  a  wooden  pestle,  then  add  one  onion ;  one 
teaspoon  salt ;  one  teaspoon  red  pepper ;  then  again  beat 
the  mass  to  a  fine  pulp ;  then  put  in  two  large  handfuls  of 
Damascus  oats  (a  very  small  nutritious  Turkey  cereal) 
beat  all  together  till  thoroughly  mixed.  It  is  then  ready 
to  take  out  of  jar  and  place  in  dish. 

Put  thin  slices  of  two  green  onions  on  bread ;  drink  a 
glass  of  "Arak;"  then  eat. 

"KABEH"  may  be  baked  or  roasted,  but  in  Turkey  it 
i,''  eaten  without  cooking. 

"ARAK." 

In  Turkey,  is  made  from  the  pure  juice  of  grapes, 
and  its  usual  manufacture  is  very  simple. 

A  cartful  of  clean  ripe  grapes,  freed  from  stems,  are 
dumped  into  a  large  wooden  tank,  beneath  which  is  a 
smaller  tank. 

The  juice  is  trodden  out  by  the  bare  feet  of  men  or 
girls  or  pressed  out  by  a  primitive  mill  and  drips  into  the 
lower  tank,  where  it  is  covered  and  allowed  to  remain 
for  fifteen  days ;  or  until  fermentation  is  about  to  take 
place.  Then  the  liquor  is  strained  into  bottles  or  earthen 
jars;  certain  spices  are  added;  the  vessels  tightly  sealed 
to  exclude  air. 

When  opened  some  months  after,  it  is  a  clear  liquor 
and  a  mild  intoxicant,  but  after  exposure  to  the  air  for 
a  short  time,  it  becomes  a  fiery  drink  and  makes  "drunk- 
come  quick." 

If  water  is  added  the  liquor  becomes  milk  white. 


354 

Curios 

My  residence  of  eighteen  years  in  Turkey  and  much 
travel  in  Asia  Minor,  warrants  the  brief  sketch  of  Do- 
mestic Life  in  Turkey,  as  I  saw  it.  While  European 
manners  and  customs  are  slowly  invading  the  country — 
yet  domestic  life  in  Turkey  is  substantially  the  same  now 
in  this  year  of  1902,  as  twenty  years  ago. 

A  Turkish  kitcheri  is  a  spacious  building,  rudely  con- 
structed, and  in  dwellings  of  the  rich  separated  from  the 
rest  of  the  house.  Among  the  poorer  classes  the  kitchen 
is  in  the  same  building.  An  arch  opening  made  in  the 
wall  forms  the  foundation  of  the  cooking  range  or  stoves. 
It  is  raised  about  three  feet  from  the  ground  and  con- 
sists of  a  set  of  metal  plates  or  grates  with  openings,  on 
which  meats  are  roasted,  and  on  which  smaller  dishes  are 
kept  warm.  Great  attention  is  paid  to  keeping  the  culin- 
ary utensils  (which  are  all  copper),  clean  and  bright. 
But  in  other  respects  order  and  tidiness  are  wholly  disre- 
garded. 

There  are  but  few  of  those  arrangements  that  render 
an  American  or  English  kitchen  a  pleasant  and  interesting 
apartment. 

A  tin  lamp,  such  as  have  been  used  from  time  imme- 
morial by  the  Turks,  is  hung  at  one  side  of  the  chimney, 
affording  a  dim  and  dusky  light.  A  kitchen  is  included 
in  the  Department  of  the  Haremlik  and  is  usually  presided 
over  by  one  or  more  negresses,  who,  as  a  rule,  are  very 
good  cooks. 

The  fresh  provisions  are  purchased  daily  by  the  AY- 
VAS  or  purveyor  and  are  passed  through  a  revolving 
cupboard  in  the  wall  used  for  communication  between  the 
two  departments. 


355 

Curios 

A  loud  knock  on  either  side  being  answered  by  a  serv- 
ant who  comes  to  see  what  is  wanted.  The  Turks  have 
two  meals  a  day.  One  between  ten  and  eleven  in  the 
morning  and  the  other  about  sunset.  One  or  two  cups 
of  black  coffee  is  all  they  take  in  the  early  morning. 

The  dinner  is  brought  into  the  dining  room  of  the 
"Haremlik"  on  a  large  copper  tray  and  placed  upon  the 
floor.  A  smaller  tray  is  placed  on  a  stool  covered  with  a 
common  calico  cloth.  On  this  are  placed  a  number  of 
saucers,  a  salt  cellar,  a  pepper  box,  and  a  portion  of  bread 
for  each  person. 

The  company  sit  cross-legged  around  the  tray.  Din- 
ner is  announced  by  a  slave.  The  hostess  leads  the  way 
into  the  dining  room.  Servants  approach  and  pour  wa- 
ter over  the  hands  of  guests  from  curious  ewers  holding 
basins  to  catch  the  water  as  it  falls.  Others  prefer  mois- 
ened  towels  as  napkins,  to  use  during  the  meal.  Eight 
or  ten  persons  can  sit  around  these  trays. 

The  hostess,  if  she  be  of  higher  rank  than  her  guests, 
dips  her  spoon  into  the  soup  tureen,  politely  inviting  them 
to  do  the  same.  If  her  rank  be  inferior  to  any  one  of 
her  guests,  they  are  invited  to  take  precedence. 

Turkish  soups  resemble  a  very  thick  broth  and  are 
entirely  unlike  those  found  on  European  tables.  After 
the  soup  has  been  partaken  of,  it  is  removed  by  a  sign 
from  the  hostess  and  other  dishes  are  brought  in. 

The  left  hand  is  used  to  convey  the  food  to  the  mouth ; 
the  thumb  and  two  first  fingers  doing  the  duty  as  forks. 

On  re-entering  the  drawing  room,  coffee  and  cigar- 
ettes are  handed  round.  The  way  in  which  coffee  is 
served  is  one  of  the  very  prettiest  of  the  old  Turkish  cus- 
toms. 


356 

Curios 

All  the  slaves  in  attendance  stand  at  the  lower  end  of 
the  room  with  folded  arms.  The  cofifee  pot  and  cup  stands, 
of  gold  or  silver,  are  placed  on  a  tray  held  by  the  head 
servant.  Then  the  cofifee  is  poured  out.  The  cups  of- 
fered separately  by  other  servants  who  again  retire  to 
the  lower  end  of  the  room  until  they  are  required  to  take 
the  empty  cups. 

There  is  a  neatness  in  the  Turkish  way  of  manipulat- 
ing the  food  that  can  only  be  acquired  by  care  and  much 
practice.  The  thumbs  and  two  fingers  alone  must  touch 
the  meat,  the  rest  of  the  hand  remaining  perfectly  clean 
and  free  from  contact  with  it. 

Coffee,  as  prepared  in  Turkey,  is  far  superior  to  that 
of  any  other  country.  I  give,  herewith,  the  recipe  for 
its  preparation : 

Water  is  placed  in  a  peculiarly  shaped  cofifee  pot,  with 
a  long  handle  and  a  beak-shaped  spout.  This  is  put  side- 
wise  against  a  charcoal  fire  and  when  the  water  has  ar- 
rived at  the  boiling  point  the  coiTee  pot  is  withdrawn.  A 
small  quantity  of  its  contents  is  poured  into  a  cup  and  a 
few  spoonsful  of  finely  pulverized  cofifee,  according  to 
the  number  of  cups  required,  is  mixed  into  the  coffee  pot. 

It  is  again  placed  against  the  fire  and  the  contents 
gently  shaken  once  or  twice,  while  a  thick  scum  rises  on 
the  surface.  Before  it  has  time  to  boil  up  again,  it  is 
withdrawn,  and  the  water  that  has  been  poured  out  is  put 
back.  It  is  then  replaced  on  the  fire  and  when  finally 
withdrawn,  after  standing  a  few  minutes,  is  poured  out 
and  served. 

Sugar  is  not  taken  by  the  Turks  in  coffee.  Europeans 
and  Americans  commonly  add  sugar  but  soon  omit  il 
after  having  lived  in  Turkey. 


357 

Curios 

There  is  considerable  art  required  in  tlic  makinq-  of 
Turkish  coffee,  but  the  quaHty  of  it  and  the  manner  in 
which  it  is  roasted  are  the  most  important  points.  The 
roasting  must  be  done  to  a  turn,  leaving  the  coffee,  when 
ground,  a  rich  golden  brown. 

The  Jews  and  Armenians  have  many  strange  and  in- 
teresting customs  in  the  matter  of  eating.  Until  very 
lately  they  took  their  meals  in  a  manner  similar  to  the 
Turks. 

Thev  use  knives  and  forks  to  a  limited  extent,  but 
their  fingers  much  more.  The  lower  and  poorer  classes 
sit  cross-legged  on  the  floor  around  a  table  about  eight 
inches  high. 

The  Jews  in  the  East  observe  with  great  strictness  all 
the  outward  forms  of  their  religion,  particularly  those  re- 
lating to  food,  whose  preparation  is  regulated  liy  many 
complicated  Jewish  laws. 

A  true  follower  of  the  Prophet  refrains  from  wine,  as 
prohibited  by  the  Koran.  Some  Turks  indulge  to  ex- 
cess, but  as  a  rule  the  followers  of  Mohammed,  in  their 
obstinence  from  wine,  are  object-lessons  to  the  most  ultra 
prohibitionists  of  England  and  America. 

Correspondent. 

HOW  TURKS  EAT. 

They  Get  Along  Without  Table,  Chairs,  Knives,  Forks 
or  Plates. 
The  Turks  use  no  tables  in  their  homes,  and  chairs  are 
unknown.  Instead,  there  is  a  huge  wooden  frame  buill 
in  the  middle  of  the  room,  about  eighteen  inches  high,  and 
when  the  family  assembles  to  dine  cushions  are  brought, 
placed  ui)on  the  frame,  and  on  these  the  members  seat 


358 


Curios 


themselves  tailor-fashion,  forming  a  circle  around  a  large 
tray,  which  occupies  the  center. 

The  tray  is  a  very  large  wooden,  plated,  or  silver  af- 
fair, according  to  the  social  and  financial  condition  of  the 
family,  and  thereon  is  deposited  a  capacious  bowl.  About 
it  are  ranged  saucers  of  sliced  cheese,  anchovies,  caviare, 
and  sweetmeats  of  all  sorts.  Interspersed  with  these  are 
goblets  of  sherbet,  pieces  of  hot  unleavened  bread,  and  a 
number  of  boxwood  spoons  with  which  to  drink  the  soup. 

Knives,  forks  and  plates  do  not  figure  in  the  service, 
but  each  one  has  a  napkin  spread  upon  his  knees,  and 
every  one,  armed  with  a  spoon,  helps  himself. 

When  this  is  consumed,  the  bowl  is  borne  away  and 
another  great  dish  takes  its  place.  This  time  it  is  a  con- 
glomoration  of  substantials,  all  stewed  up  together,  such 
as  mutton,  game,  poultry.  The  mess  has  been  divided 
by  the  cook  into  small  portions,  which  are  dipped  up  with 
the  aid  of  a  spoon  or  with  the  fingers. 

For  the  host  to  fish  out  of  the  mess  a  wing  or  leg  of  a 
fowl  and  present  it  to  a  guest  is  considered  a  great  com- 
pliment, and  for  a  Turk  of  high  degree  to  roll  a  morsel  be- 
tween his  fingers  and  then  put  it  into  the  mouth  of  a 
visitor  is  looked  upon  as  the  height  of  favor  and  good 
manners. — London  Answers. 


O  5 

^-3  s    1^  I 


t^     ^-^^-2  5   V    ^  ^    "^        ? 


•c 


Translation 


FISH  LA  MAYONNAISE. 

Take  a  fish,  not  less  than  four  pounds,  and  boil  it  about 
ten  minutes  and  then  take  it  out  and  leave  it  on  a  dish 
to  cool.  Put  in  a  teaspoonful  of  salt,  take  whites  of  four 
eggs  beaten  with  one  tablespoon  made  mustard,  and  add 
one  ounce  of  cornstarch,  then  put  in  the  yolks  of  the  eggs 
and  beat  altogether.  Take  three  tablespoons  beef  broth, 
cover  fish  with  the  above  paste,  and  decorate  it  with  four 
hard  boiled  eggs ;  cut  eggs  in  four  pieces.  Garnish  with 
lettuce  and  radish  and  all  is  ready  to  serve. 

This  is  a  favorite  dish  eaten  by  the  Greeks  of  all 
classes  on  the  24th  day  of  March,  in  commemoration  of 
the  great  victory  achieved  by  Marco  Bozzarius  over  the 
Turks.  The  event  is  commemorated  in  song  and  story. 
Lord  Byron's  poem  entitled  "The  Battle  of  Missoloughi"  is 
probably  the  most  notable,  and  his  name  is  held  in  rever- 
ence by  the  Greek  nation. 

THE  RECIPE 

on  preceding  page,  in  original  Greek  characters,  was 
written  by  a  trained  educator  of  that  nationality — a  lib- 
eral translation  of  which  appears  above : 


361 

Curios 

IVHAT  SERVANTS  IN  JAPAN  DO. 
A  LAND  WHERE  DOMESTIC  SERVICE  IS  CON- 
SIDERED AN  HONOR.  THE  "BOYS"  THAT 
WAIT  ON  TABLE  IN  HOTELS  AND  HOW 
THEY  WORK.  HOUSEHOLD  SERVANTS 
THAT  ARE  EQUAL  IN  BIRTH  TO  THEIR 
MASTERS. 

There  'are  some  curious  notions  about  servants  in 
Japan.  Instead  of  its  being  considered  a  disgrace  to  go 
into  domestic  service  in  that  country,  it  is  an  honor,  writes 
a  correspondent. 

Jinrikislia  boys  may  not  have  the  honor  of  being  serv- 
ants at  all,  but  are  tradesmen,  which  is  the  lowest  thing 
of  all  in  Japan,  short  of  being  an  eta,  or  member  of  the 
class  of  outcasts. 

There  are  two  classes  of  servants,  personal  and  kitch- 
en. Kitchen  servants  need  have  no  knowledge  of  eti- 
quette. They  are  sometimes  rough  creatures  from  the 
country,  no  better  than  rickshaw  boys.  They  are  dull,  con- 
tented drudges,  but  Cook  San  is  held  in  a  very  different 
estimation.  In  a  small  household  he  does  the  catering 
and  keeps  the  accounts  as  well  as  superintends  the  ridicu- 
lous little  bird-'s  nest  of  charcoal  ash,  which  cooks  the 
meal  in  Japan. 

The  personal  servants  show  a  humilily  to  their  em- 
ployers, which  would  paralyze  an  Englishman  with  any 
sense  of  humor,  and  their  masters  assume  an  etiquette  air 
of  command.  But  from  every  one  else  these  servants 
expect  a  considerable  amount  of  politeness. 

Hotel  servants  arc  male  and  female.  Hotels  for  Eu- 
ropeans generally  have  men  housemaids  as  well  as  men 
waiters,  and  call  them  all  "boys." 


362 

Curios 

To  go  to  a  Japanese  hotel  for  the  first  time  is  Hke  go- 
ing to  a  farce.  It  is  impossible  to  keep  serious.  In  the 
dining  room  you  are  surrounded  by  pantomime  imps 
dressed  in  indigo  cotton  doublets  and  hose,  who  run  about 
shoeless  and  are  called  "boys"  and  look  like  boys  until 
the  day  they  die.  Half  of  them  know  no  English  except 
the  numbers.  Each  has  a  number  to  himself,  and  each 
dish  on  the  menu  has  a  number,  even  down  to  the  pota- 
toes. 

"No.  5,"  you  say  if  you  are  new  to  it,  "I'll  have  some 
2,  and  I'll  take  some  7  and  9  with  it,  please."  He  catches 
some  numbers  and  brings  them,  but  you  would  have  a 
far  better  chance  of  getting  what  you  want  if  you  simply 
said  2,  7,  9,  after  the  manner  of  the  modern  telephone 
girl- 

You  can  hardly  hear  yourself  speak  for  the  scruff, 
scruff  across  the  floor.  You  think  it  is  lucky  they  don't 
wear  boots.  At  very  grand  hotels  they  wear  blue  serge 
suits  like  ship's  stewards  and  bad  imitations  of  foreign 
shoes,  and  they  don't  run  and  they  don't  wait  so  well,  be- 
cause it  is  not  natural  for  a  Japanese  "boy"  not  to  run. 

A  Japanese  "boy"  has  one  good  quality.  Though  he 
can  not  understand  English,  before  you  have  been  in  the 
house  three  days  he  will  know  your  tastes,  and  if  you  like 
the  breast  of  a  chicken  better  than  the  leg,  you  will  get  it, 
and  you  will  have  your  steak  to  look  purple  or  burned  un- 
der when  it  is  cut,  as  you  prefer. 

If  he  saw  you  using  a  teaspoon  after  your  wife,  he 
would  very  likely  bring  you  a  used  teaspoon  with  your 
next  morning's  tea.  His  motto  is  that  there  is  no  ac- 
counting for  the  madness  of  foreigners,  and  the  forms  it 
will  take. 


363 


Curios 


But  your  bed-room  boy  is  a  very  different  person.  He 
has  intelligence  and  often  a  fair  command  of  English. 

There  is  nothing  that  a  Japanese  room  boy  can  not 
do.  I  would  trust  him  to  mend  my  watch.  I  have  tried 
him  on  such  varied  problems  as  luring  a  frightened  canary 
back  to  its  cage,  fishing  up  a  small  coin  that  had  fallen 
through  a  crack  in  the  floor  and  mending  the  lock  of  a 
portmanteau.  One  of  them  even  said  that  he  could  take 
in  a  felt  hat,  which  I  gave  him  so  large  for  him  that  his 
ears  did  not  stop  it. 

The  Japanese  like  their  hats  to  rest  upon  their  ears. 
They  can  mend  your  clothes  or  put  a  buttom  on  and  are 
handier  than  sailors.  They  expect  you  to  show  them  all 
your  purchases  and  always  tell  you  how  much  more  or 
how  much  less  you  ought  to  have  paid. 

In  the  transient  life  of  a  hotel  you  always  see  the 
farcical  side  of  Japanese  servants.  The  pristine  and  senti- 
mental side  you  only  get  in  a  private  family,  where  the 
servants,  like  the  pages  of  the  middle  ages,  may  be  equal 
in  birth  to  their  masters,  but  willing  to  do  service  in  his 
household  because  he  is  a  famous  poet,  or  noble,  or  man 
of  science,  so  as  to  gather  the  crumbs  of  education  which 
fall  from  his  table. — Ex. 


364 

Curios 

DOMESTIC  LIFE  AND  COOKERY  IN  SIAM. 

The  domestic  life  of  the  ordinary  Siamese  is  very 
simple  and  his  cookery  is  siinpler  still.  He  lives  in  a 
house  of  three  rooms — four  rooms  if  he  is  above  the 
average  in  prosperity,  in  two  of  which  the  family  sleep 
and  the  other  two  are  given  up  to  receiving  gnests  and  the 
other  to  prepare  the  frugal  meals. 

There  are  no  wardrobes,  closets,  bureaus,  or  wash- 
stands,  no  chairs,  tables,  sofas,  or  writing  desks,  as  no 
hats  are  worn,  there  is  no  hatrack.  There  is  no  chimney 
in  the  kitchen — a  hole  in  the  roof  of  thatch  lets  out  the 
smoke  from  the  primitive  fire  place,  where  earthen  pots 
filled  with  rice  and  water,  the  chief  utilities  of  cookery. 

A  meal  is  a  simple  thing.  The  rice  husked  and  cleaned 
in  a  big  mortar  with  its  four-foot  pestle,  is  washed  care- 
fully and  put  in  the  thin  tile  clay  pot  and  set  on  to  boil 
As  soon  as  the  water  boils  it  is  poured  off  and  the  pot  set 
in  the  hot  ashes  to  allow  the  steam  to  escape  from  the 
rice,  which  must  not  be  cooked  so  that  the  individual 
kernals  adhere  to  each  other. 

The  family  gather  as  near  to  the  rice  pot  as  possible 
and  the  smoking  food  is  placed  in  porcelain  dishes  for 
each  member.  A  bit  of  dried  fish  has  been  waiting  near 
the  embers,  and  this  is  placed  near  the  center  of  the  group 
along  with  a  jam  made  of  onions,  pepper,  garlic,  and  spices 
of  various  kinds.  A  small  piece  of  fish  is  dipped  by  the 
fingers  in  this  fiery  jam,  and  placed  in  the  center  of  a 
small  handful  of  rice  which  is  gracefully  carried  to  the 
mouth  in  the  ends  of  the  fingers. 

The  meal  is  soon  over  and  it  is  washed  down  by  copi- 
ous draughts  of  river  water,  and  the  dishes  are  washed 
and  put  away  and  all  is  over.     Wealth  and  position  add 


I 


365 

Curios 

fruit  and  sweetmeats  to  this  menu,  with  slaves  to  bring 
other  luxuries  and  perhaps  a  charming  member  of  the 
harem  to  read  aloud  some  book,  while  another  slave  soft- 
ly fans  the  half-waked  nobleman. 

I  have  described  the  average  man  and  his  family  at 
their  meal  and  the  average  man  of  this  sort  constitutes 
ninety-five  per  cent  of  all.  116 

The  staple  articles  of  food  among  the  Siamese  is  of 
course,  rice,  and  it  is  in  all  southern  and  eastern  Asia, 
Siam  being  one  of  the  greatest  rice  producing  countries 
of  the  world.  The  usual  accompaniment  of  this  is  fish 
curry,  meat  being  practically  never  used  by  the  poor  Siam- 
ese, who  have  not  acquired  the  Chinese  predilection  for 
pork.  Fish  affords  scope  for  a  considerable  variety  of 
dishes. 

Large  quantities  of  fish  are  sent  to  Bangkok  from 
Paknam,  at  the  mouth  of  the  river,  and  they  are  plentiful 
in  the  upper  waters  of  the  Menam,  while  eels  and  mud 
fish  abound  in  the  small  klongs,  both  in  the  capital  and  up 
country.  Fruits  also,  and  especially  bananas,  which  are 
not  excelled  in  quantity  or  quality  by  any  other  country, 
form  another  article  of  daily  food  and  the  Siamese  would 
not  be  true  Orientals  if  they  were  not  masters  of  the  art 
of  preparing  varieties  of  sweet  meats.  The  lower  classes 
usually  eat  their  rice  and  other  foods  out  of  howls  with 
their  fingers.  The  Siamese  as  a  rule  have  but  two  meals 
a  day — one  in  the  morning,  lietwcen  seven  and  nine,  and 
another  about  five  or  six  in  the  evening. 

The  ordinary  Siamese,  though  several  inches  shorter 
than  the  average  European,  is  lithe  and  well  made.  He 
does  not  take  readily  to  out-door  pursuits,  but  when  he 


366 

Curios 

does  he  shows  great  proficiency.  His  suppleness  and 
agility  are  displayed  in  the  game  of  foot-ball,  which  is 
one  of  the  few  out-door  exercises  that  can  lay  claim  to  be 
considered  national. 

English  and  American  travelers  ascribe  the  vigor,  ac- 
tivity and  fine  physiques  of  the  Siamese  to  the  almost  uni- 
versal diet  of  fruits,  fish  and  vegetables. 

Some  things  about  Siam  that  are  worth  knowing  and 
may  be  accepted  as  authoritative : 

The  country  is  larger  than  England  and  Wales  to- 
gether. 

It  is  very  fertile  and  has  valuable  mines  and  forests. 
For  these  reasons  it  has  very  little  manufacturing,  and  is  a 
heavy  buyer  of  many  lines  of  American  manufactures  ;  al- 
though this  is  not  so  apparent  from  the  official  reports, 
as  a  large  portion  of  the  imports  are  credited  to  Singa- 
pore, and  Hong  Kong,  whence  they  are  forwarded. 

It  has  ten  cities  with  populations  of  more  than  100,000 
each. 

Its  total  population  is  about   16,000,000. 

Its  state  religion  is  Buddhism,  and  its  king  is  the 
head  of  the  Buddhist  faith.  Although  an  absolute  mon- 
arch, he  is  a  man  of  liberal  ideas.  One  of  his  first  acts 
was  to  appoint  a  council  of  ministers.  Although  not 
compelled  to  consult  his  council  or  abide  by  its  decision, 
he  has  never  passed  a  decree  against  the  objection  of  the 
members  of  his  council.  He  virtually  abolished  slavery 
by  decreeing  tliat  there  should  be  no  further  births  in 
servitude. 

As  Buddhism  permits  polygamy,  it  has  been  asserted 
that  he  has  from  100  to  600  wives.  This  is  untrue.  His 
wives  number  less  than  one-h3lf  dozen. 


367 

Curios 

Siam  has  not  one  cent  of  national  debt,  and  taxes  are 
almost  unknown  there.  The  maximum  tariff  is  three 
per  cent.  The  teak  forests  and  the  mines  are  crown  lands, 
and  the  revenue  obtained  from  these  sources  is  sufficient 
to  maintain  the  government. — Correspondent. 


0^ 


369 


Substitutes  for  Meats 


Scientists  at  several  universities  have  prepared  a  table 
showing  what  can  be  eaten  in  place  of  meat,  and  which 
furnish  the  requisite  amount  of  nutrition,  at  g-enerally 
less  cost. 

The  following  table  shows  the  amount  of  nourishment 
in  vegetables  and  cereals  and  certain  animal  products,  in- 
cluding milk  and  cheese : 

Pro-  Carbo    Calorics, 

Water.  teids.  Fat.  hydrates,  per  lb. 

Bread     30  10               3  56  1.200 

Potatoes    75              3               0.2  20                4-10 

Cookies   15               7  10  67  1,900 

Cake     20               6              9  64  1.700 

Candy   4  ..  95  1,800 

Pies    40               4  10  45  1.200 

Puddings    65               4               7  23                800 

Cooked      or     canned 

vegetables    80               2               1  16                200 

Rice,    boiled 72               3  ..  25                500 

Beans  baked   69              7              3  19               600 

Butter   11               1  85  ..  3.600 

Buttermilk     91               3               0.5  5                160 

Milk    87              3.3           4  5                325 

Cheese,  cream   37  27  30  1  1.800 

Cream   74               3  18  4                910 

Eggs,      raw,      edible 

portion     75  14  10  ..                700 

Fish,   canned    50  24  12  ..  1,000 

Fish,    fresh   as    pur- 
chased        40  10               2  ..                250 

Berries     86               2               1  10                270 

Tree  fruits    70               1  ..  9                250 

Dried  Prunes,   Apri- 
cots,    etc 30               3               1  64  1.300 

Bananas    49              1              0.5  14               300 

Raisins,    dates    and 

figs    15               2               2  72  1.500 

Nuts,    edible  portion    5  16  50  27  3.000 

Breakfast  foods    ...   10  12               2  74  1.700 

A  number  of  the  articles  in  above  table  are  rich  in 
"Proteids,"  the  chief  substances  obtained  in  eating  meat. 
A  large  variety  for  three  daily  meals  can  be  obtained 
from  the  foregoing  table,  which  will  be  found  of  value  to 
all  persons  partial  to  vegetables  and  cereal  foods. 


371 


Insomnia 


"Is  the  Arch  Enemy  of  brain  workers  and  the  nat- 
ural methods  of  conquering  it  without  drugs  are  the 
only  safe  ones." — British  Medical  Review. 

That  insomnia  or  sleeplessness  is  a  growing  physi- 
cal ailment,  rapidly  increasing  in  this  quick  thinking, 
swift  moving,  nervous  and  electric  age  is  universally 
admitted.  The  common  plaint  that  one  "does  not  sleep 
well"  is  heard  on  every  hand.  Without  analyzing  causes 
zvhy  it  is  so,  the  fact  remains. 

In  the  endeavor  to  produce  sleep,  pain  and  suffering 
have  been  intensified  and  the  ailment  made  worse,  and 
death  often  hastened  by  the  use  of  drugs  and  stimulants. 
Past  traditions  have  shown  that  many  purely  legendary 
mental  and  simple  reliefs,  handed  down  from  generation 
to  generation,  have  possessed  vierit  as  "sleep  provok- 
ers."   Many  have  been  considered  almost  "infallible." 

Why  not  retry  them  under  the  search  lights  of  the 
Twentieth  Century? 

Opinions  of  anatomists,  scientists,  and  ])hilosophers 
as  to  the  efficacy  of  these  traditionary  things  will  not  be 
found  in  this  collection.  They  have  been  obtained  by 
diligent  inquiry  and  painstaking  care  from  all  classes  of 
people  in  order  to  ascertain  facts. 

The  records  of  what  multitudes  of  persons  have 
thought,  imagined,  repeated  or  dreamed  of,  and  their 
simple  reliefs  as  "Aids  to  Sleep"  and  the  benefits  derived 
therefrom,  are  given  for  what  they  are  worth.  The 
"Sleep  Lore"  legends  and  proverbs  quoted  in  this  pros- 
pectus   are    but    specimens    of    an    interesting,    quaint 


372 

Insomnia 


and  curious  which  will  appear  in  this  work.  So  far 
as  the  writer  knows,  no  collection  of  the  kind  has  ever 
before  been  printed  in  any  country  or  in  any  language. 
It  is  true  that  at  intervals  of  time,  covering  a  long  pe- 
riod, fragments  of  these  ideas  have  appeared  in  print, 
but  as  for  a  systematic  grouping  of  such  unwritten  things 
it  is  believed  this  is  the  first  time  they  have  appeared  in 
print. 

St  Paul  said,  "As  a  man  thinketh,  so  he  is."  In  such 
spirit  we  hope  and  believe  that  many  persons  will  profit 
by  the  traditions  herein  printed;  and  be  led  to  study 
closer  the  mental  side  of  human  existence  concerning 
sleep. 

Let  us  listen  to  the  story  of  an  aged  French  lady, 
who  said:  "It  has  been  a  tradition  in  our  family  for  over 
three  hundred  years  tliat  when  one  cannot  sleep,  to 
'imagine  ourselves  resting  upon  a  fleecy  cloud,  using  it 
as  a  pillow,  and  on  it  float  through  space.'  "  She  said 
the  exercise  of  the  imagination  in  doing  this  repeated  a 
few  times  never  fails  to  produce  sleep. 

From  the  Pacific  Coast  comes  this:  "Constantly 
looking  at  a  white  and  fleecy  cloud  with  golden  aureoles 
or  beams  of  golden  light  streaming  from  behind  it,  sug- 
gests a  purity  and  splendor  which  soothes  the  mind  and 
induces  sleep." 

Repetition  of  thoughts,  fancies,  imaginings,  and 
ceaseless  countings,  seem  to  be  the  basic  ideas,  tending 
to  invite  sleep  in  most  cases.  Instance  the  following: 
"Repeat  to  one's  self  letters  of  the  alphabet, — A,  B,  C, 
D,  etc., — over  and  over  again.  Count  i,  2,  3,  4,  etc., 
to  50  and  repeat.     If  ineffectual,  repeat  backwards." 

Repeat  Longfellow's  "Psalm  of  Life,"  such  portions 


I 


373 

Insomnia 


as  come  to  tlie  mind  most  readily,  or  otlier  poems 
learned  in  youth —  or  any  familiar  rhyme  or  song,  which 
does  not  tax  the  memory  to  recall;  as,  "Sail  on,  thou 
Ship  of  State,"  "The  Night  Before  Christmas,"  "Battle 
Hymn  of  the  RepubHc,"  "Now  I  Lay  Me,"  "Rhyme  of 
the  Ancient  Mariner,"  "The  Doxology,"  all  of  which 
are  but  types  of  what  may  come  to  one's  memory. 

Counting  some  fixed  number  between  the  blasts  of 
steamers  or  fog  whistles  or  the  pounding  of  waves  on 
beaches  and  the  like  is  favored  by  seafaring  folk.  Rail- 
road men  find  solace  in  watching  in  imagination  the  rev- 
olutions of  car  wheels,  counting  the  number  made  in  a 
fixed  time  or  distance. 

Many  persons  of  the  Roman  Catholic  faith  rely  upon 
the  counting  of  their  "Rosaries"  as  a  certain  remedy  for 
sleeplessness. 

An  ancient  relief  runs  thus: 

"Imagine  a  chip  floating  on  rippling  water  or  danc- 
ing on  waves  of  lake  or  river,  and  watch  it  appear  and 
disappear  again." 

Intently  watcliing  the  tails  of  imaginary  flocks  of 
sheep  leaping  over  hedges  is  very  ancient — antedating 
Shakespeare's  time — said  to  be  of  Scotch  origin. 

Of  a  different  sort  are  these: 

Repeat  continually,  "Get  thcc  behind  me,  Satan; 
thou  can'st  not  keep  me  awake!" 

"Wiggle  mentally  one  of  one's  big  toes.  Do  not 
attempt  to  wiggle  any  other  toes  tlian  Ijig  ones." 

"Try  hard  to  lay  awake  and  hear  the  clock  tick." 

"Let  a  dim  light  burn.  Keep  one's  eye  upon  it  and 
endeavor  to  remain  "Hfide  azvake  and  not  close  the  eyes." 

"Concentrate  the  mind  on  one  thing.  Think  of  slccj) 
and  keep  on  thinking  of  sleep." 


374 

Insomnia 


"Do  not  think  of  anything;  use  will  power;  force  the 
mind  into  a  state  of  blankness — a  passive  state — if 
thought  comes,  think  of  a  dead  wall,  a  state,  etc." 

Very  different  is  this,  cited  by  a  lady  of  extended 
travel,  broad  thinker,  author  and  writer  (aged  eighty), 
who  said: 

"Think  of  the  immensity  of  things,  Oceans,  Conti- 
nents, Mountains,  Vastness  of  Space,  occupy  the  mind 
with  pleasant  thoughts.  Do  not  fret  because  awake. 
Recall  the  most  delightful  events  of  youth.  Go  over  in 
fancy  one's  wedding  journey  again,  climb  mountains, 
cross  seas,  gaze  upwards,  or  again  sit  by  the  blue  Atlan- 
tic where  the  immensity  of  rolling  waves  is  repeated  in 
the  clouds ;  listen  to  the  grandeur  of  the  never  ceasing 
monotone  'when  the  sea  roars  and  the  waves  clap  their 
hands'- — such  thoughts  often  quiet  the  quivering  nerves 
till  in  semi-unconsciousness  'sleep,  blessed  sleep,  comes.' " 

Of  simple  remedies  as  "Aids  to  Sleep"  many  have 
been  cited,  some  of  which  are  insisted  on  as  effectual. 
Among  them  are  the  following:  "When  in  bed,  pat  the 
stomach  gently  from  ten  to  fifteen  miiuites,  leaving  hand 
on  stomach." 

"On  retiring,  eat  a  bowl  of  milk  and  crackers,  and  if 
sleepless,  rise  and  repeat  the  'same  dish.'  " 

"Drink  very  hot  milk  on  retiring." 

"Eat  light  lunch  of  what  one  prefers — no  matter 
what — even  mince  pie,  on  retiring." 

"Eat  moderately  of  raw  onions  on  retiring." 

"Drink  moderately  of  hot  water  before  retiring." 

"Apply  cold  water  compress  at  base  of  brain  on  re- 
tiring. In  some  instances,  hot  water  so  applied  is  ef- 
fectual." 


375 

Insomnia 


"Place  on  forehead  soft  cotton  cloth  of  tepid  water, 
laying  hand  on  pit  of  stomach. 

"Hot  foot  bath  with  tablespoonful  of  mustard  in  it 
and  two  teaspoonfuls  of  port  wine." 

"Bathe  and  rub  gently  but  thoroughly  calf  of  one  leg 
in  cold  water." 

"Needle  pine  or  hop  pillows  to  lay  one's  head  upon 
will  in  most  cases  provoke  sleep." 

Rev.  Edward  Everett  Hale  writes  that  body,  mind 
and  soul  all  belong  together,  and  we  are  fools  if  we  try 
to  separte  them.    We  must  train  them  together. 

While  bodily  exercise  is  necessary,  do  not  forget  that 
mental  and  spiritual  exercise  is  equally  necessary — while 
gaining  strength  on  either  side,  we  must  gain  on  the 
other  sides  also. 

Sleep  also  depends  on  a  well-trained  mind  and  on  a 
determined  soul,  able,  willing  and  glad  to  control  mind 
and  body. 

Every  one  will  find  out  how  much  sleep  is  good  for 
him,  then  he  or  she  will  make  it  a  duty  to  take  that 
amount  regularly. 

Sleep  is  the  restoration  of  life — call  it  if  you  please 
the  governor  of  the  human  engine.     *     *     * 

Remember  what  the  bed  is  for,  and  why  you  are  in 
it.  You  are  there  to  sleep.  Do  not  think  out  letters  to 
your  lawyer,  or  of  interest,  mortgages,  money,  crops, 
corner  lots,  or  any  business ;  you  are  in  bed  simply  to 
sleep.  Do  not,  while  in  bed,  engage  in  any  serious  mat- 
ter which  exhausts  and  exasperates  the  brain.    As  was 

said  of  the  Trojans — 

You  find  you  can  because  you  thinh  you  can, 
or 

You  fintl  you  can  because  you  knozc  you  can. 


376 

Insomnia 


"From  Thee,  Great  God,  we  spring;  to  Thee  we 
trend." 

That  is  the  whole  matter. 

To  resume  the  whole  of  it — 

1st.  Rule  both  body  and  mind  with  a  strong  hand; 
you  are  master. 

2d.  For  the  body,  enough  good  food,  enough  good 
sleep,  enough  good  exercise. 

3d.  For  the  mind  and  body,  regular  work  in  the 
line  of  your  genius,  and  stop  when  you  are  tired.     *    *    * 

INSOMNL\  IX  DOMESTIC  ANIMALS. 

My  attention  was  first  attracted  to  insomnia  as  the 
foe  of  the  domestic  animal.  I  bought  a  dog  named  Lu- 
cretia  Borgia.  I  did  not  name  him.  He  was  named 
when  I  purchased  him.  I  got  him  partly  because  he 
loved  children.  The  owner  said  Lucretia  was  an  ardent 
lover  of  children,  and  I  found  that  he  was — especially 
when  they  were  tender. 

He  would  have  eaten  up  a  favorite  child  of  mine  if 
the  youngster  hadn't  left  a  rubber  ball  in  his  pocket, 
which  clogged  the  glottis  of  Lucretia,  while  I  disen- 
gaged what  was  left  of  the  child.  Lucretia  soon  after 
became  restless.  He  would  come  to  my  casement  and 
lift  up  his  voice  and  howl  into  the  bosom  of  the  silent 
night,  as  though  he  wanted  to  get  me  out  of  doors  and 
save  my  life. 

I  went  out  several  nights  in  a  wierd  costume  that  I 
had  made  up  of  garments  belonging  to  different  mem- 
bers of  my  family.  At  such  times  the  animal  would  run 
up  to  me,  with  almost  human  pleading  eyes,  bark  and 


377 

Insomnia 


run  away  to  a  distant  alley.  I  followed  him.  I  had  read 
in  books  that  dogs  often  saved  their  masters'  lives,  and 
so  when  Lucretia  came  to  nie  with  his  great,  honest 
eyes,  and  after  taking  out  little  mementoes  from  the  calf 
of  my  leg,  he  galloped  off.  I  followed  him  in  the  chill  air 
of  night  in  my  Mosaic  clothes.  He  finally  stopped  be- 
hind a  livery  barn,  and  there  on  the  frosty  ground  lay 
the  still  and  white  features  of  a  soup  bone — that  had 
outlived  its  usefulness. 

On  my  return  I  summoned  my  doctor  and  told  him 
that  Lucretia  seemed  restless  nights,  was  nervous  and 
irritable  and  almost  a  menial  wreck,  and  I  asked  what 
the  trouble  was. 

He  said  it  was  "INSOMNIA."  He  said  it  was  a  bad 
case,  too.  I  told  him  I  thought  so  myself.  I  said  I 
didn't  mind  Lucretia's  insomnia  so  much  as  I  did  my 
own.    I  was  getting  more  on  my  hands  than  I  could  use. 

Insomnia  is  fast  becoming  the  great  foe  to  modern 
Americans — as  well  as  dogs. 

—Bill  Nye. 
THE  SCIENCE  OF  SLEEP. 

It  is  a  singular  fact,  but  by  no  means  astonishing, 
that  until  of  late  a  satisfactory  e.xplanation  of  sleep  and 
its  causation  was  hardly  to  be  met  with  within  the 
bounds  of  physiological  science. 

The  theory  has  been  revived  that  sleep  is  due  to  the 
absorption  into  the  blood  of  certain  substances,  which 
are  manufactured  by  certain  glands,  not  defined — but 
with  the  result  that  our  brain  cells  are  set  dozing. 

Parallel  with  such  view  may  be  placed  that  other, 
which  sujjpose  that  a  greater  amount  of  carbonic  acid 
gas,  being  produced  as  the  residt  of  bodily  work. 


378 

Insomnia 


We  went  to  sleep  because  our  brain  cells  were  thus 
numbed  by  the  gas;  whether  or  not  this  view  of  sleep  is 
true,  is  for  observant  persons  to  determine. 

A  writer  in  the  London  Chronicle  says  that  these 
"poisoning"  sleep  theories  will  not  hold  good;  far  more 
rational  is  the  simple  view  that  fatigue  of  our  brain  cells 
is  the  real  cause,  which  sends  us  into  the  arms  of  the 
Drowsy  God. 

It  is  possible  for  a  person  to  exercise  the  whole 
body,  to  keep  it  strong  and  well  simply  by  breathing 
properly.  Every  child  should  be  taught  to  breathe  and 
get  into  the  habit  of  filling  the  whole  lung  space  at  each 
exhalation. 

Do  you  know  that  there  is  no  better  way  of  getting 
to  sleep  soon  after  going  to  bed  than  by  breathing 
properly?    Here  is  a  specimen  breathing  exercise: 

Push  away  your  pillow  and  lie  flat  upon  your  back 
with  your  muscles  relaxed.  Slowly  draw  in  the  deepest 
breath  possible,  hold  it  for  four  seconds,  then  slowly  ex- 
pel it  till  your  chest  and  abdomen  have  collapsed. 

Repeat  this  until  you  are  tired  or  fall  asleep.  There 
are  scores  of  ways  of  varying  this  exercise. 

A  vision  may  appear  and  excite  wonder;  disturb  the 
thoughts;  and  perplex  the  judgment  at  mid-day  as  well 
as  at  mid-night.  A  dream  creeps  stealthily  into  the 
brain,  displaying  its  operations  when  reason  and  volition 
are  ofT  their  guard,  and  sleep  has  shorn  judgment  of  its 
power. 

Sleep  then  is  a  fundamental  condition  of  dreaming. 
Revery  and  abstraction  may  occupy  our  waking  hours  and 
lead  to  self-forgetfulness.  But  between  them  and  dreams 
there  is  a  great  gulf,  which  must  be  passed  before  the 
land  of  dreams  is  reached. 


379 
Insomnia 


If  it  were  possible  to  comprehend  the  phenomena  of 
sleep  there  would  be  less  difficulty  in  comprehending 
those  of  dreams.  As  it  is  dreams  admit  of  a  more  satis- 
factory explanation  than  sleep.  What  a  mystery  sleep  is ! 
So  like  life  and  so  like  death,  that  it  is  difficult  to  say 
which  it  resembles  most. 

Under  its  influence  tlie  system  exhibits  the  repose,  un- 
consciousness, and  torpor  of  death,  but  retains  the  color, 
pulse,  and  breath  of  life. 

If  we  should  witness  sleep  for  the  first  time  today,  we 
would  look  upon  the  subject  of  its  spell  with  wonder  and 
anxiety — if  not  with  fear  and  terror,  and  feel  unspeak- 
able relief  if  we  saw  movement,  intelligence  and  speech 
return. 

Now  accustomed  to  its  mysteries,  as  we  are  to  that  of 
liife,  we  commit  ourselves  and  our  dear  ones  to  its  care 
with  thankfulness — not  with  fear;  assured  that  it  will 
carry  us  and  them  as  separately  and  safely  through  the 
dark  and  silent  valley  of  unconsciousness  to  renewed  life. 

In  this  it  is  like  death,  which  leads  us  each  separately 
and  alone  through  a  passage  of  equal ;  perhaps  not  of 
greater  darkness  and  unconsciousness  to  renewed  ex- 
istence. 

Socrates  was  right  in  saying  that  whoever  does  not  fear 
sleep  should  not  fear  death. 

— E.  H.  Clarke,  M.  D. 

The  cases  in  which  sleep  can  be  said  to  have  been  pro- 
duced by  intellectual  efforts  are  not  uncommon.  Inas- 
much as  the  instances  that  would  occur  to  the  reader 
simply  resolve  themselves  into  the  voluntary  exclusion  of 
sensory  impressions  and  thus  the  system  is  placed  in  a 
favorable  condition  to  sleep. 


380 

Insomnia 


Since  sleep  is  a  synonym  for  cerebral  rest,  while  the 
operation  of  the  intellect  means  cerebral  activity.  To  as- 
sert the  possibility  of  the  former  being  immediately  caused 
by  the  latter  is  evidently  an  assimiption,  and  therefore 
these  instances  on  record,  such  as  the  case  of  Napoleon, 
which  appear  to  favor  it,  may  be  regarded  as  only  ex- 
amples of  what  we  have  just  stated — namely  the  adoption 
of  such  conditions  as  favor  sleep. 

It  is  through  that  one  intellectual  function  namely  at- 
tention ;  may  be  said  to  be  followed  by  sleep ;  but  here  it 
results  from  cerebral  exhaustion,  and  sleep  therefore  in 
this  instance  is  only  an  indirect  consequence  of  an  intel- 
lectual process. 

Of  the  influence  of  expectation,  we  shall  speak  pres- 
ently, and  need  only  remark  here  that  although  not  so 
clearly  in  accordance  with  the  above  mentioned  principle, 
it  would  appear  to  resolve  itself  into  a  modified  form  of 
attention.  — Tuke. 

Richmond  Burton  wrote  in  his  "Anatomy  of  Melan- 
choly;" published  1652: 

Phantasy  or  imaginations,  which  some  call  cogita- 
tion, is  an  unseen  sense  which  one  doth  now  fully  per- 
ceive by  common  sense  of  things  present  or  absent  and 
keep  them  longer  by  recalling  such  to  mind,  or  making 
them  over  anew. 

In  time  of  sleep  thus  faculty  is  free,  in  times  of  wake- 
fulness man  can  feign  infinite  imaginations  that  dismiss 
melancholy  and  invite  sleep. 

Memory  lays  up  all  the  species  which  the  senses  have 
brought  in,  and  they  are  forthcoming  when  called  for  by 
imagination  and  reason. 

"Sleep  is  a  rest  or  binding  of  the  outward  senses  for 


381 

Insomnia 


the  preservation  of  body  and  soul, — so  it  is  peaceful  im- 
aginations doth  bring  sleep. 

"Anchorites  and  monks ;  and  all  the  rest  of  supersti- 
tious rank  ;  often  through  immoderate  fasting — hath  gone 
mad.     Of  such  Hippocrates  saith  : 

They  now  ofifend  in  too  sparing  diet  and  are  worse 
damnified  than  they  who  feed  liberally. 

— Richmond  Burton. 


"M". 


383 


Fuels 

The  first  step  of  primitive  man  that  marked  him 
as  superior  to  other  animals  was  probably  the  use  of 
skins,  leaves  and  bark  as  some  protection  to  the  body. 
The  next  step,  and  perhaps  the  most  important  in  all 
the  line  of  progression  to  the  Twentieth  Century,  was 
the  use  of  fire. 

Primitive  man  doubtless  saw  fire  and  its  great  ef- 
fects long  before  he  was  able  to  utilize  it.  The  sun-dried 
grass  or  rotten  wood  caught  fire  even  before  his  time  by 
the  sun's  heat  or  friction,  the  swaying  branches,  and 
cracking  limbs,  and  by  the  lightning  stroke.  Fire  may 
have  been  kept  from  these  chance  happenings  and  have 
been  utilized  for  some  primitive  cooking  or  for  warmth 
long  before  man  could  make  it. 

Indeed,  the  making  of  fire  up  almost  to  our  own 
day  has  been  difificult.  Friction  matches,  an  invention 
hardly  a  hundred  years  old,  has  supplemented  the  iiint 
and  steel,  and  the  tinder  box,  the  friction  matches,  and 
the  gas  lighters  of  our  grandfathers,  and  the  getting 
of  fire,  which  was  before  a  difficult  and  tedious  task,  has 
become  the  easiest  of  things. 

Housekeepers  a  hundred  years  ago  were  very  par- 
ticular to  cover  the  fire  on  retiring,  that  there  might  be 
coals  for  starting  the  next  day's  fire.  When  so  unfor- 
tunate as  to  have  not  succeeded  in  "keeping  fire,"  our 
grandfathers  would  send  to  their  nearest  neighbors  with 
a  fire  pan  or  kettle  to  borrow  a  few  live  coals  for  em- 
bers. 


384 

Fuels 

The  use  of  coal,  anthracite,  bituminous,  is  of  very 
recent  introduction,  and  the  only  fuels  known  to  our 
ancestors  are  the  woods  and  woody  fibres  nature  so  pro- 
fusely provides.  Wood  was  the  usual  and  almost  uni- 
versal fuel.  Preparing  the  family  wood  for  the  year 
gave  occupation  for  a  long  portion  of  the  winter,  and  the 
size  and  quality  of  the  wood  pile  was  a  fair  criterion  of 
the  thrift  and  ability  of  the  house  man. 

Careful  analysis  of  the  different  woods  have  been 
made,  showing  the  heating  value  of  each  variety.  In 
the  climate  of  the  United  States  hickorj-  is  the  most  val- 
uable for  fire  woods.  Hard  maple  (sugar  maple)  is  next 
in  value;  some  of  the  oaks  coming  quite  up  to  it,  while 
many  others  are  of  little  more  value  for  fuel  than  the 
soft  woods.  Birch  is  of  wide  distribution  and  makes  ex- 
cellent fuel.  It  does  not  have  the  quality  of  cooling  as 
does  the  hickory  and  the  maple,  but  rather  burns  at  once 
to  ashes. 

Elm  has  the  peculiarity  of  holding  fire  for  a  long 
time,  smoldering,  but  constantly  burning  and  going  to 
ashes  rather  than  making  coals.  Hemlock  burns  readily 
but  with  great  crackling,  and  scatters  the  fire  sparks  in- 
cessantly. Soft  maple  has  something  of  the  same  char- 
acteristic. 

Fruit  trees,  apple,  pear,  plum,  peach,  etc.,  as  do  most 
of  the  fruit-bearing  trees,  make  excellent  fuel.  The  soft 
woods,  pine,  spruce,  bass,  etc.,  have  each  their  own  char- 
acteristic. Pine,  though  a  soft  light  wood  when  finely 
divided  burns  most  readily,  but  is  difficult  to  burn  in 
large  pieces,  covering  with  a  fine  soft  coal  quite  on  the 
surface,  and  then  going  out.  As  shavings  for  kindlings 
nothing-  is  better  with  which  to  start  a  fire,  unless  it  is 


385 

Fuels 

cedar  or  bass  wood.  It  is  frequently  supposed  that  the 
barks  of  the  trees  burn  most  readily,  but  with  the  excep- 
tion of  the  birches  that  is  not  so,  the  heart  wood  or  in- 
side catching  fire  much  before  the  bark.  Hemlock  and 
pine  knots  make  very  pretty  fires  on  the  open  hearth, 
cooling  very  readily  and  lasting  with  their  cheery  glow 
for  a  long  time.  Wood  for  fuel  is  measured  by  the  cord, 
a  cord  consisting  of  a  pile  eight  feet  long,  four  feet 
high,  and  four  feet  wide.  In  old  times  (not  so  very  old 
either),  but  before  the  common  use  of  the  "cross-cut" 
and  the  buzz  saw,  wood  was  cut  with  an  axe  and  had  to 
be  of  the  above  measurements  to  be  a  legal  cord;  the 
length  of  this  stick  measuring  from  "point"  to  "scaf." 
At  present  the  cross-cut  and  the  buzz  saw  have  almost 
superseded  the  axe,  and  a  cord  is  now  commonly  con- 
sidered of  the  original  length — eight  feet  and  height 
four  feet — but  of  such  width  or  length  of  stick  as  may 
be  agreed  upon.  The  limbs  of  trees  and  smaller  sap- 
lings, when  of  the  proper  length,  make  excellent  fuels, 
and  they  do  not  catch  fire  as  easily  as  the  split  wood, 
but  are  more  lasting.  On  a  cold  winter's  night  it  is  most 
desirable  to  put  in  a  large  solid  round  stick  about  as 
large  as  the  stove  door  will  admit,  and  then  shut  off 
the  stove  for  the  night,  opening  perhaps  the  check  damp- 
er so  that  it  burns  very  slowly.  There  will  be  a  gentle 
warmth  by  the  stove  all  night,  the  water  back  will  be  of 
a  mild  heat,  and  there  will  be  a  fine  body  of  live  coals  in 
the  stove  to  build  the  morning's  fire  from. 

Wood  deteriorates  after  it  has  become  thoroughly 
seasoned,  but  under  shelter  in  a  shed  it  will  be  almost 
as  good  after  several  years.  It  is  poor  economy  to  try  to 
burn  green  wood.     It  is  trying  to  the  housekeeper,  and 


386 

Fuels 

it  takes  a  large  amount  of  the  heat  to  overcome  the 
surplus  water  before  it  becomes  dry  enough  to  burn.  It 
is  hardly  true,  though,  that  absolutely  dry  wood  is  a 
desirable  fuel.  Commonly  called  dry  wood  still  contains 
considerable  moisture,  and  this  is  driven  ofif  in  the  com- 
bustion, the  escaping  gases  are  consumed  and  add  to  the 
warmth  and  glow  of  the  fire. 

Nature  has  provided  excellent  kindlings  as  well  as 
fuel;  dry  pine,  cones,  and  the  bark  of  the  birch  ignite 
readily,  hold  their  fire,  and  on  an  open  hearth  give  not 
only  unusual  heat,  but  help  to  dense  a  rather  pleasant 
balsamic  odor.  There  are  several  points  which  should 
be  kept  in  mind  in  the  using  of  wood  for  fuel. 

1st. — That  an  ample  supply  of  dry  wood  is  not  only 
a  convenience  and  an  economy,  but  its  possession  sure- 
ly indicates  a  careful  and  thrifty  housekeeper,  and  its 
absence  almost  as  surely  indicates  a  shiftless  one. 

2nd. — That  it  is  almost  as  mean  to  be  without  good 
kindlings,  and  to  have  to  chop  them  in  the  morning,  as 
it  is  to  let  the  housewife  depend  upon  her  own  efforts 
with  a  dull  axe  to  cut  the  firewood  from  the  log  at  the 
back  door. 

3d. — That  ashes  from  hard  wood  carefully  saved  and 
applied  as  fertilizer  on  the  lawn,  the  garden  shrubbery 
and  fruit  trees,  are  most  valuable. 

4th. — While  the  use  of  kerosene  in  starting  a  fire 
is  not  to  be  allowed,  and  would  probably  vitiate  the 
insurance  in  case  of  fire,  it  will  neveretheless  not  be  dis- 
continued, and  pouring  it  from  a  cup,  saucer,  or  open 
dish  is  far  less  dangerous  than  pouring  it  from  the  can. 

5th. — That  while  light,  loose  paper  kindles  readily, 
books,  letters,  magazines,  are  really  difficult  to  destroy 


387 

Fuels 

by  fire.  Being  so  tightly  packed,  they  do  not  burn  as 
readily  as  solid  wood. 

6th. — The  building  of  a  wood  fire  in  a  stove  or  range 
on  the  hearth  is  not  difficult.  The  better  way  is  to  start 
with  a  little  shavings  or  light  kindling  wood;  when  that 
is  fairly  ablaze,  add  more  kindlings  till  they  are  well 
started;  then  the  ordinary  stove  wood  can  be  added. 
To  fill  the  stove  with  kindlings  and  then  light  the  fire  may 
produce  uncomfortable  explosions,  large  pufifs  of  smoke 
into  the  room,  and  sometimes  results  in  the  singing  of 
the  bangs  or  whiskers  of  the  careless  fire  builder.  Sub- 
stances that  are  on  pressure  must  be  cemented,  fre- 
quently have  to  serve  as  fuel. 

The  early  emigrants  to  California  and  across  the 
plains  were  unfortunate  in  finding  "Buffalo  Chips"  (dried 
dung)  in  sufficient  quantity  for  fuel.  In  some  sections 
fuel  has  been  so  difficult  to  procure  that  corn  has  been 
largely  and  successfully  used.  Within  a  few  years  the 
scarcity  of  fuel  and  the  abundance  of  hay  in  some  sec- 
tions led  to  the  invention  and  introduction  of  stoves 
especially  constructed  for  its  consumption. 

Taking  it  all  in  all,  the  invention  of  fire  was  proba- 
bly one  of  the  first  and  greatest  steps  of  the  human 
family  in  advance  of  the  other  animals.  114 

A  FUTURE  FUEL— BRIQUETTES. 

Several  processes  to  utilize  the  lignite  coals,  found 
in  enormous  quantities  in  North  Dakota  and  in  other 
western  states,  by  crushing  and  mixing  with  other  com- 
bustible material  and  pressing  it  into  "briquettes"  (or 
bricks),  eliminating  the  non-combustible  elements  and 
concentrates  the  combustible  matter,  so  that  such  ma- 


388 

Fuels 

terial  becomes  an  excellent  and  valuable  fuel  that  pro- 
duces steady  heat. 

In  France  there  are  several  processes  of  making  such 
"briquettes,"  mixed  with  crude  petroleum,  and  in  this 
way  a  fuel  is  produced  more  powerful  than  coal,  weight 
for  weight. 

It  is  estimated  that  when  such  bricks  are  made  with 
reasonable  judgment,  three-fourths  of  the  space  occu- 
pied by  coal  and  other  fuels  will  be  saved. 

There  is  still  another  "briquette"  process  invented, 
by  an  engineer  at  Omaha,  producing  fuel  composed  of 
clay  and  crude  oil,  at  a  cost  of  about  $2  per  ton.  The 
experiments  with  this  are  said  to  have  been  so  satis- 
factory that  two  railroads  are  now  using  it,  and  its  use 
is  increasing. 

These  results  suggest  that  an  admixture  of  some  of 
western  and  northwestern  lignites  with  crude  petroleum 
pressed  in  the  form  of  "briquettes,"  or  bricks,  will  make 
a  cheap  and  very  desirable  fuel.  Lignits  certainly  pos- 
sess an  abundant  supply  of  carbon,  and  the  Texas  and 
California  oil  fields  furnish  an  inexhaustible  supply  of 
fuel  to  perfect  the  manufacture  of  such  bricks,  even  if 
done  in  a  very  primitive  way. 

A  farmer  or  land  owner,  with  abundant  space  on  his 
lands,  can  easily  try  these  processes,  and  develop  from 
his  own  property  a  fuel  which  will  serve  him  better  than 
that  which  is  now  obtainable  at  fuel  markets,  at  far  less 
cost  and  within  his  own  cmitrol. 

PEAT  OR  TURF  AS  FUEL. 

Coal  is  generally  considered  "par  excellence"  the  best 
of  fuels ;  wood  probably  rank  next ;  then  gas  for  domes- 


V 


389 

Fuels 

tic  and  household  purposes,  wliicli  with  Hquid  fuels,  such 
as  petroleum  oils,  gasoline  and  the  like,  constitute  the 
principal  fuels  of  the  North  American  Continent. 

Notwithstanding  these  facts,  newly  awakened  interest 
is  now  being  taken  by  the  people  of  the  United  States  and 
Canada  in  one  of  the  most  ancient  fuels  known,  and  used 
for  centuries  in  various  forms,  commonly  known  as 
Peat. 

The  widely  extended  interest  on  the  subject,  especi- 
ally in  the  United  States,  may  be  attributed  to  various 
causes,  among  which  are  the  notable  strikes  and  dis- 
sensions of  1902  between  the  coal  miners  and  operators 
of  Pennsylvania  and  other  states,  and  a  consequent  lim- 
ited supply  at  increased  cost.  The  growing  scarcity  of 
wood,  the  expense  and  risk  attendant  upon  the  trans- 
portation of  liquid  fuels,  especially  at  inland  points,  re- 
mote from  railways,  has  caused  an  increased  and  gen- 
eral demand  for  a  cheaper  fuel  and  the  minds  of  many 
people  of  this  country  have  been  turned  to  the  study 
of  natural  bog  coals  or  peats. 

This  chapter  is  intended  to  be  suggestiz'c  to  persons 
who  become  interested,  and  hozv  they  can  obtain  full  in- 
formation on  the  subject. 

Peat  is  found  in  all  the  northern  states  and  Canada, 
and  in  most  of  our  mountain  ranges  where  mossy 
growths  have  prevailed. 

The  analogy  which  exists  between  peat  and  coal  will 
be  easily  perceived,  when  one  studies  the  subject,  and  it 
may  be  reasonably  inferred  that  peat,  like  coal,  has  been 
produced  by  the  decomposition  of  species  of  organic 
growth. 

All  who  have  given  attention  to  the  composition  of 


390 

Fuels 

the  two  substances,  and  the  geological  positions  occu- 
pied by  each,  seem  to  concur  in  this  view. 

It  may  be  said  that  the  process  which  has  operated 
to  convert  countless  reproductions  of  plants  into  peat 
bogs  has  been  similar  in  the  case  of  coals  to  some  ex- 
tent; but  geologically  considered,  it  is  evident  that  the 
oldest  peat  deposits  are  of  modern  formation,  when 
compared  with  the  more  recent  beds  of  coal. 

A  brief  description  of  vegetable  or  peat  coals,  writ- 
ten by  an  eminent  American  geologist,  is  as  follows: 

Peat  is  formed  by  the  agglomeration  of  vegetable 
debris  and  retains  a  large  amount  of  water,  which  can- 
not be  eliminated  without  heat,  either  by  the  sun  or  arti- 
ficially. 

Its  composition  varies  but  little  from  that  of  wood, 
the  principal  difference  being  less  oxygen  and  more 
carbon.  Of  wood  and  coal,  in  all  their  variety  and  their 
use  as  fuel  for  domestic  and  manufacturing  purposes, 
everybody  knows.  But  not  so  with  peat;  it  is  not  gener- 
ally used,  and  in  this  country  its  value  is  almost  un- 
known. 

A  geologist  of  wide  experience,  who  has  made  a 
thorough  study  of  the  subject,  says:  "There  are  vast 
peat  deposits  in  the  United  States,  sufficient  to  furnish 
our  country  with  fuel  for  countless  ages,  even  though 
the  present  supply  of  coal  and  wood  were  exhausted." 

The  varieties  of  peat  are  many,  which  scientists  de- 
scribe in  detail. 

Where  peat  bogs  are  abundant,  and  the  people  make 
use  of  it  as  fuel,  for  domestic  purposes,  the  process  of 
preparing  it  for  use  is  very  simple  and  has  varied  but 
little  for  ages. 


391 

Fuels 

The  surface  turf  is  stripped  off  with  a  sharp  spade, 
exposing  the  living  plants  or  turf  roots,  in  their  natural 
state,  below  which  lies  the  peat,  which  is  cut  into  long 
oblong  masses,  and  laid  upon  the  sward,  where  it  may 
lose  its  water  partly  by  infiltration  and  partly  by  evap- 
oration. 

The  writer,  when  in  the  vicinity  of  a  small  town  in 
Minnesota,  (not  a  mile  from  a  railroad  station),  con- 
versed with  a  sturdy  Irishman  who  was  spading  up  peat 
for  his  winter  fuel,  and  said  it  cost  one-half  as  much  as 
coal  at  his  station,  and  was  far  better  to  burn. 

The  manufacture  of  peat  by  machinery  is  at  present 
engaging  the  attention  of  inventors  and  capitalists  to  an 
unusual  extent,  and  appropo  of  that,  we  clip  the  follow- 
ing from  a  recent  number  of  a  Wisconsin  paper : 

"The  coal  strike  has  attracted  a  great  deal  of  attention 
to  the  peat  bogs  in  Wisconsin,  and  develops  the  fact  that 
for  a  year  or  two  a  genius  at  Whitewater  has  been  ex- 
perimenting with  a  process  which  is  said  to  be  about  per- 
fected, for  the  production  of  an  article  of  commerce  in  the 
shape  of  peat,  that  will  eventually  take  the  place  of  an- 
thracite coal.  He  is  said  to  be  able  with  the  machinery 
he  has  invented  to  produce  20,000  tons  of  peat  a  day  in 
compact  form,  to  take  the  place  of  tgg  and  the  larger 
sizes  of  coal,  used  in  stoves  and  furnaces,  and  that  the 
new  product  has  the  advantage  of  coal  for  the  reason  that 
it  produces  neither  smoke,  dirt  nor  gases,  and  that  a  stove 
or  furnace  filled  with  it  will  make  a  red  hot  fire  lasting 
twice  as  long  as  coal." 

The  national  authorities  at  Washington  having  been 
duly  authorized  by  Congress,  have  recognized  the  im- 
portance of  an  increased  fuel  supply  in  accordance  with 


392 

Fuels 

the  demand  from  the  people.  The  government  through 
its  proper  channels,  are  collecting  much  valuable  in- 
formation concerning  peat  fuels,  and  any  citizen  of  the 
United  States  can  obtain,  free  by  mail,  on  application  to 
the  Department  of  the  Interior  at  Washington,  statistics 
and  methods  of  preparing  peat  for  fuel  in  the  most 
primitive  manner,  or  by  machinery. 

The  writer  suggests  that  farmers  or  owners  of  lands 
may  have  on  their  property,  ponds,  swamps,  or  bogs, 
which  they  do  not  at  present  regard  of  any  value,  but 
which  if  utilized  will  furnish  a  cheaper  fuel  at  their  own 
doors,  and  be  obsolutely  within  their  oicii  control. 

Progress  is  the  spirit  of  the  Twentieth  Century,  and 
that  the  farmers  of  today  will  in  the  near  future  produce 
from  their  own  lands  excellent  practical  coals  is  believed 
by  thousands  of  American  citizens. 

PETROLEUM. 

The  observation  that  Horace  Greeley  made  that  "the 
man  who  makes  two  blades  of  grass  grow  where  only 
one  grew  before,  is  a  benefactor  to  his  race,"  finds  an 
analogy  in  the  assertion  that  he  who  practically  adds  to 
the  space  of  man's  life  by  increasing  the  number  of  hours 
wherein  he  can  labor  or  enjoy  himself,  is  also  a  bene- 
factor. 

The  Nineteenth  Century  marked  its  course  by  a  great- 
er number  of  inventions,  discoveries,  and  improvements, 
promotive  of  human  civilization  and  happiness,  than  any 
like  period  that  preceded  it,  and  perhaps  no  feature  of  its 
record  was  more  significant  or  beneficient  than  the  im- 
proved methods  of  lighting  our  dwellings  brought  into 
use  largely  through  the  instrumentality  of  the  great  light 
bearer — petroleum. 


393 

Fuels 

Its  welcome,  cheerful  and  steady  flame,  gladdens  the 
cabin  of  the  western  settler  and  the  prospector  on  his 
trail  through  trackless  forests  and  lights  up  the  hut  of 
the  Rocky  Mountain  miner. 

It  cheers  equally  the  home  of  the  thrifty  farmer,  and 
the  rude  quarters  of  the  humblest  laborer. 

Its  bright  rays  lend  their  kindly  aid  to  a  thousand 
homely  cabins,  and  give  zest  to  the  family  circle.  Thus 
the  sense  of  human  knowledge  is  increased  and  the  ag- 
gregate of  wealth  added  to,  by  the  useful  occupancy  of 
hours  snatched  from  darkness  and  sleep  and  thus  man's 
life  has  been  extended,  and  his  opportunities  of  useful- 
ness increased. 

Under  the  various  synonms,  rock  oil,  mineral  oil, 
bitumea,  pitch,  and  other  names,  have  been  known  and 
employed  for  many  thousand  years.  The  earliest  men- 
tion we  have  of  it  in  the  Bible  record  of  Noah,  who  ren- 
dered the  Ark  water-tight,  by  giving  his  vessel  two  coats 
of  pitch,  within  and  without. 

Other  historical  records  have  made  mention  of  this 
mineral.  The  Cyclopedias  are  full  of  its  history  from  the 
days  of  Noah  down  to  the  present  time.  It  has  not  been 
extensively  utilized  until  recent  years  for  domestic  pur- 
poses ;  refined  and  distilled  as  it  is  under  the  general  name 
of  kerosene  (or  coal  oil).  The  modern  oil  stoves  and 
lamps,  as  made  by  American  manufacturers,  arc  marvels 
of  human  skill — evolution  and  development. 

Tlie  distillation  of  petroleum  into  volatile  fluids  for 
domestic  fuel  purposes  and  fi)r  illuminates,  is  well  known. 
The  ordinary  fuels  known  as  kerosene,  gasoline,  naphtha 
and  the  like  arc  so  generally  used  that  mention  of  lliem 
would  seem  to  be  almost  unnecesasrv,  and  vcl,  accidcnl 


394 

Fuels 

happen  by  reason  of  their  use ;  as  fires,  explosions,  which 
arise  through  ignorance  or  careless  handling  of  inexperi- 
enced help.  It  is  for  this  reason  that  the  writer  calls 
particular  attention  to  the  necessity  of  extraordinary  care- 
fulness when  such  fuels  or  illuminates  are  employed. 

Several  well  understood  rules  laid  down  in  the  house- 
hold to  be  adhered  to,  will  save  the  loss  of  human  life  and 
of  property,  hence  these  suggestions  are  made  for  the 
benefit  of  housekeepers. 

When  the  housekeeper  purchases  an  oil  stove  (of  any 
kind),  let  her  be  sure  that  she  obtains  full  instructions 
from  the  dealer  from  whom  she  procures  it  of  hozv  to  use 
it;  and  to  be  sure  that  the  joints,  piping  and  connections 
fit  snugly,  so  that  wliether  the  fuel  used  be  gasoline,  kero- 
sene, coal  oil,  or  naphtha,  that  the  escaping  vapors  arising 
from  the  volatile  fluids  do  not  come  in  contact  with  flame 
or  fire.  The  vapors  arising  from  these  fluids  in  currents 
of  air  are  what  cause  explosions  and  disasters. 

Such  vapors  escape  to  long  distances.  The  writer 
knows  of  an  instance  where  the  escaping  vapors  from  an 
oil  can  was  ignited  by  coming  in  contact  with  a  lighted 
match  and  in  consequence  a  disastrous  fire  occurred. 

Under  no  circumstances  should  the  receptacles  into 
which  such  fuels  are  to  be  placed  for  use  be  filled  in  any 
place  where  fire  or  flame  exist.  Apropos  of  the  subject, 
it  should  be  said  that  when  oil  lamps  are  filled,  it  should 
be  done  in  day  light  or  away  from  Hre  and  Hame. 

Never  permit  the  kindling  of  fire  with  kerosene  oil, 
with  an  oil  can  anywhere  in  the  vicinity ;  oil  cans  and 
the  like  should  be  kept  outside  of  the  house.  The  same 
rule  applies  to  the  use  of  gas  burning  stoves. 

The  use  of  electricity  as  a  domestic  fuel  has  not  yet 


395 

Fuels 

been  demonstrated,  but  that  it  will  utimately  establish  it- 
self  as   a  domestic   fuel,  there   is  no   doubt. 

The  losses  of  life  and  property  arising  from  the  care- 
less use  of  these  fuels  and  through  the  ignorance  of  help 
have  been  so  prodigious  that  the  writer  feels  justified  in 
calling  attention  to  the  careful  tise  of  such  explosives  in 
the  family. 


(^ 


397 


A  Home=Made  Telephone 

Of  all  the  great  multitude  of  modern  inventions,  the 
most  wonderful,  simple  and  useful  is  the  telephone. 
When  Elisha  Gray  and  Graham  Bell  applied  at  Wash- 
ington for  a  patent  on  what  has  become  the  most  useful 
of  instruments,  neither  had  even  a  small  conception  of 
the  value  and  importance  of  their  invention  to  the  social 
and  commercial  world.  It  is  said  that  Elisha  Gray  is 
the  real  inventor  of  the  modern  telephone  and  will  go 
down  in  history  as  the  one  who  discovered  the  princi- 
ples and  first  utilized  them  in  transmitting  human 
speech. 

No  piece  of  inexpensive  apparatus  can  be  of  greater 
use  between  the  house  and  barn,  house  and  field,  or 
house  and  shop,  factory,  or  store,  and  none  more  easily 
made  by  an  ingenious  boy  than  the  telephone.  The 
obpcct  of  this  article  is  to  tell  you  how  to  make  a  good 
practical  telephone  at  a  small  cost. 

There  are  two  methods  of  transmitting  conversation 
beyond  the  natural  range  of  the  human  voice ;  the  drum 
telephone  or  the  lovers'  telephone  and  the  electrical  tele- 
phone. The  latter  depends  on  th  varying  impulses  of  an 
electric  current  produced  by  the  sound  vibrations.  The 
former  transmits  vibrations  directly,  depending  on  the 
focusing  of  sound  and  the  fact  that  solids  will  transmit 
sound  faster  and  farther  than  gasses  or  air.  I  had  my 
first  experience  with  this  type  of  telephone  when  a  boy 
only  14  years  old.  I  took  two  blocks  of  wood,  cylin- 
drical in  form,  and  about  three  inches  in  length  and 
■  diameter.     After  boring  an  inch  hole  tlirough  the  axis 


398 

A   Home=Made  Telephone 


of  the  blocks,  I  cut  each  end  so  as  to  make  a  conical 
opening.  The  hole  was  really  a  double  cone  meeting 
at  their  apices  in  the  middle  of  the  block.  Over  one 
end  of  each  block  I  stretched  pieces  of  an  old  snare 
drum  head  and  securely  fastened  them.  Through  the 
center  of  each  of  these  heads  I  passed  a  string,  having 
tied  a  knot  at  the  end,  so  as  to  prevent  it  from  pulling 
entirely  through.  To  these  strings  I  fastened  a  strong, 
hard  twisted  cord,  about  twenty  rods  long  and  stretched 
it  down  through  the  old  home  orchard.  Over  this  phone 
my  brother  and  I  held  many  a  long  and  important  busi- 
ness conversation.  Any  boy  can  repeat  my  experiment 
and  succeed.  Take  a  thin  pine  board,  say  one-half  inch 
thick,  and  cut  out  four  wheels  six  inches  in  diameter; 
from  two  of  these  cut  out  four  and  one-half  inch  circles, 
leaving  a  rim  three-fourths  of  an  inch  wide,  one-half 
inch  thick,  and  six  inches  outside  diameter.  Firmly 
fasten  one  of  these  and  one  of  the  si.x-inch  wheels  to- 
gether, with  fine  nails,  screws  or  glue.  Glue  will  be 
best,  as  danger  of  splitting  will  be  avoided  and  it  makes 
the  work  firmer.  Treat  the  other  pair  in  the  same  way. 
When  dry,  if  glue  is  used,  bore  an  inch  hole  through 
the  center  of  each  wheel.  Carve  out  this  hole 
so  as  to  fit  a  cone  made  of  tin,  which  should 
be  about  three  inches  long,  one  inch  in  diameter 
at  the  small  end,  and  two  and  one-half  inches  at  the 
large  end.  Neatly  and  firmly  fit  this  to  the  wheel,  al- 
lowing about  one-eighth  of  an  inch  of  the  small  end  of 
the  tin  cone  to  extend  though  the  hole  in  the  wheel. 
With  a  small  hammer  carefully  and  smoothly  turn  the 
edge  of  the  tin  back  over  the  wood  and  your  cone  will 
be  securely  fastened.    This  is  the  mouthpiece.     It  may 


399 

A  Home=Made  Telephone 


be  made  out  of  paste  board  and  ghied  in,  but  tin  is  much 
more  durable.  Next  cut  out  two  six-incii  circles  of  good 
smooth  tin  and  tack  them  on  to  the  rim  you  have  glued 
to  the  wheels.  They  will  face  the  small  end  of  your 
speaking  tubes.  Upholstering  tacks  are  best  for  fasten- 
ing these  and  the  brass  heads  make  a  good  finish. 
Place  them  about  one  or  one  and  one-half  inches  apart. 
Rawhide,  such  as  is  used  for  drum  heads,  will  answer  the 
place  of  the  tin  disks  and  will  do  quite  as  well  if  tightly 
stretched.  This  completes  your  speaking  part  of  the 
telephone. 

To  connect  the  phones,  use  a  strong  cord,  or  a  fine 
wire,  and  it  must  be  tightly  stretched.  Support  it  in 
loose  loops  of  cord,  or  leather,  fastened  to  poles,  trees, 
or  buildings.  You  must  have  the  line  free,  as  leaves, 
branches,  etc.,  will  disturb  the  conversation,  and  any 
sound  along  the  line  will  be  heard  at  both  ends.  Even 
the  wind,  at  times,  plays  havoc  with  this  instrument. 
The  string  or  wire  should  pass  through  a  small  hole  in 
the  center  of  the  tin  disks  and  be  fastened  to  a  shoe  but- 
ton, or  some  similar  object.  If  you  wish  to  use  an  elec- 
tric bell,  as  a  call  signal,  you  will  have  to  use  the  wire 
for  your  line  instead  of  the  cord.  This  instrument  when 
well  constructed  may  work  as  far  as  a  mile,  but  its  use 
is  very  limited  and  is  easily  disturbed. 

The  magnetic  or  electrical  telephone  is  the  great 
practical  instrument  of  today,  and  is  quite  as  easily  made 
as  any  other;  there  being  only  a  little  more  work  and 
detail  in  its  construction,  yet  wonderfully  more  power- 
ful, sensitive  and  interesting. 

On  a  good  wood  lathe  turn  up  the  case  and  handle,  A 
and  B,  Fig.  2,  out  of  white  maple,  walnut,  mahogany,  or 


400 


A  Home=Made  Telephone 


ebony.  Black  rubber  is  used  in  the  manufacture  of  tele- 
phones, and  is  best,  but  good  dry  hard  wood  will  work 
quite  as  well. 

Make  the  wdiole  case  eight  inches  long,  four  inches 
in  diameter  at  the  head,  and  one  and  three-fourths 
inches  at  the  handle.  Cut  out  the  diaphragm  (P)  space 
two  and  three-fourths  inches  in  diameter,  and  the  coil 


(N)  space  one  inch  deep  and  one  and  three-eighths 
inches   in  diameter. 

Turn  out  the  cap  (B)  or  mouthpiece  to  fit  the  case 
and  diaphragm,  and  make  the  funnel-like  opening  two 
and  one-fourth  inches  in  diameter  at  the  top  and  one 
mch  in  diameter  just  over  the  diaphragm. 

Drill  four  holes  for  round-headed  brass  or  nickeled 


401 

A  Home=Made  Telephone 


screws,  and  fit  it  to  the  case.  Drill  the  holes  in  the  case 
for  the  screws  to  avoid  splitting.  Bore  a  three-eighths 
hole  through  the  handle  for  the  magnet  (C),  also  two 
one-eighth  holes  for  the  wires  (R).  Turn  the  spool  (N) 
out  o  fliard  wood,  one  inch  long  and  one  and  one-fourth 
inches  in  diameter.  Bore  a  three-eighth  hole  for  the  end 
of  the  magnet  (C),  and  when  done  soak  it  in  hot  para- 
fine. 

The  magnet  (C)  should  be  seven  inches  long  and 
made  from  a  three-eighth  rod  of  Jessop,  Chrome,  or 
Tungsten  steel,  and  should  be  glassy  hard.  A  round 
file  of  tlie  proper  size  makes  a  very  good  magnet.  It 
can  be  broken  off  and  on  a  grindstone  worked  down  to 
the  required  size  and  shape.  Take  the  steel  bar  when 
rcadv  to  a  dynamo  and  have  it  charged.  This  will  make 
a  s^^rong,  permanent  magnet.  Cut  out  of  a  three-eighth 
brass  rod,  the  screw  (D),  and  the  nut  (F)  should  be  of 
bras':  also,  and  about  three-fourths  of  an  inch  across. 
You  will  need  to  make  this  in  a  machine  shop.  Do  not 
hesitate  to  do  this,  as  the  operation  of  a  metal  lathe  is 
not  as  hard  as  many  people  think.  In  fact  it  is  much 
easier  than  a  wood  lathe. 

^^'hcn  this  crew  is  finished  its  head  (D)  will  be  the 
same  size  as  the  magnet  (C),  to  which  it  must  be  sol- 
dered or  cemented  by  glue  or  any  good  paste,  and  a 
strong  piece  of  paper  which  is  wrapped  around  the 
joint,  and  securely  stuck  down.  This  screw  is  for  ad- 
justing the  magnet  to  the  diaphragm  (P),  which  should 
be  one-thirty-second  of  an  inch  from  it.  A  simpler  way 
to  hold  the  magnet  would  be  a  common  round-headed 
screw  turned  through  the  handle,  as  at  T,  till  it  strikes 
and  holds  the  magnet  in  place  by  pressure. 


402 

A  Home=Made  Telephone 


Provide  next  the  diaphragm  (P),  which  is  circular 
and  just  large  enough  to  pass  inside  of  the  screws  (S), 
and  firmly  held  by  the  pressure  between  A  and  B.  This 
should  be  made  of  ferrotype  plate  about  one-hundredth 
of  an  inch  thick,  and  may  be  had  of  any  photographer. 
This  should  be  perfectly  smooth  and  should  not  buckle 
or  be  kinked  in  any  way.  Provide  a  small  pair  of  wood 
screw  binding  posts  (E),  and  enough  of  plain  copper 
wire,  about  No.  eighteen,  to  connect  your  two  stations 
and  extent  from  each  telephone  to  the  ground  and  also 
supply  your  signal  bells. 

Your  next  task,  and  by  far  the  most  important,  is 
the  winding  of  the  induction  coil  (N).  For  this  get 
about  two  hundred  feet  of  No.  thirty-six  silk-covered 
copper  wire.  Wind  this  smoothly  and  evenly  till  the 
spool  is  full,  then  soak  the  whole  coil  in  hot  paraffine. 
The  ends  of  the  wire  projecting  from  opposite  sides  of 
the  spool  are  attached  to  the  binding  posts  (E),  through 
the  holes  (R).  The  posts  should  be  set  to  one  side  enough 
to  allow  the  wires  to  pass  up  and  under  the  edge  of  them 
and  coiled  once  around  the  screw  that  holds  the  post  to 
the  handle.  Be  careful  to  have  the  insulation  removed 
so  as  to  give  a  good  metallic  contact  between  post  and 
wire.  When  the  coil  is  made  cement  it  to  the  end  of 
the  magnet  with  glue  or  ceiling  wax.  This  completes 
the  telephone,  and  for  conversation  you  must  have 
another  just  like  it,  so  in  ordering  and  making  get  every- 
thing in  duplicate.  When  finished  locate  one  in  each 
place  to  be  connected  by  the  telephone  and  attach  the 
line  wire  to  each  of  the  phones  by  one  binding  post, 
and  run  from  the  other  post  a  wire  to  the  ground  and 
bury   it   deep   enough  to  always  be  in   moist  dirt.     It 


403 

A  Home=M&de  Telephone 


should  be  fastened  to  a  piece  of  iron  or  tin  at  least  as 
large  as  your  two  hands,  and  this  buried  as  suggested 
above.  Two  wires  can  be  used,  if  desired,  and  the  two 
binding  posts  of  one  telephone  connected  with  the  two 
of  the  other,  but  the  earth  will  do  quite  as  well  as  the 
second  line,  and  be  a  saving  of  expense  if  the  distance 
between  the  two  stations  is  considerable.  The  wire 
should  be  run  on  poles,  trees,  or  buildings  to  get  it  up 
out  of  danger  and  out  of  the  way.  Straps,  cord,  or  any 
convenient  way  may  be  used  to  fasten  the  wire,  but  for 
long  distances,  say  three  to  five  miles,  you  should  have 
glass  insulations  like  our  telegraph,  or  telephones,  to 
avoid  loss  of  energy.    Old  glass  bottles  may  be  used. 

This  telephone,  if  carefully  constructed  as  above  out- 
lined, will  do  you  excellent  work.  If  you  wish  greater 
convenience,  make  four  instruments,  and  place  two  at 
each  station.  When  in  use  one  is  held  to  the  ear  and 
the  other  to  the  lips. 

If  only  one  is  used,  the  speakers  must  change  from 
lips  to  ear,  as  they  speak  and  listen.  If  two  telephones 
are  used  at  each  station,  connect  them  in  series.  The 
main  wire  is  connected  to  one  telephone,  that  to  the 
second,  and  the  second  to  the  ground. 

All  that  now  remains  is  the  signal  bells.  Use  two 
ordinary  door  bells,  and  four  common  door  bell  batter- 
ies, two  at  each  station. 

Then  connect  them  up  as  I  have  outlined  in  Figure 
3,  using  the  telephone  wire  for  the  main  line,  and  simply 
fastening  the  button  line  (H)  to  it  by  twisting  the  end 
around  it  and  the  other  end  buried  in  the  ground  as  for 
the  telephone.  C  and  C  are  the  batteries  and  are  con- 
nected with  the  bell  and  earth  in  series.  When  H  is 
pressed  B'  rings,  when  H'  is  pressed  B  rings. 


404 


A  Home=Made  Telephone 


I  shall  be  glad  to  know  how  my  young  electricians 
succeed,  and  if  you  have  any  trouble,  I  shall  hope  to 
hear  from  you  and  to  help  you.  If  your  success  will  be 
as  mine  has  been  in  such  work,  you  will  be  delighted, 
ambitious,  and  ready  each  time  to  try  something  harder. 

123 


405 


Selected  Quotations 


Ready  for  use  at  Breakfasts,  Dinners  and  Teas.  Sug- 
gestive "Thought  Provokers,"  adaptable  to  Banquets, 
Toasts,  Responses,  Menus,  plate  cards  and  table  func- 
tions. 

Let  us  crown  ourselves  with  rosebuds,  before  they 
wither.  Solomon. 

"Life  is  nothing  but  a  string  of  troubles." 
But  he  who  never  lacks  a  good  dinner,  has  a  shorter 
string  than  some  of  his  neighbors.  Anon. 

Uncle  Sam  has  in  his  larder  several  civilized  and 
wholesome  dishes  for  the  Philippinos.  Independence  is 
one  of  them  ;  but  for  a  while  it  may  be  a  little  too  rich  for 
their  barbarous  stomach.  Anon. 

The  palate  is  sometimes  eccentric  in  its  likes  and  dis- 
likes, but  it  is  not  obstinate..  We  can  often  train  it  to 
be  passionately  fond  of  what  it  once  detested.  Anon. 

In  Dewey's  Manila  campaign,  he  proved  that  he  un- 
derstood the  gastronomical  part  of  it.  He  said :  "A 
man  was  better  able  to  make  a  brave  fight  behind  the 
fortification  of  good  dinner."  Anon. 

Hear  thou  great  Anna,  whom  three  realms  obey. 

Dost  sometimes  counsel  take — and  sometimes  tea.     Pope. 

And  wine  can  of  their  wits,  the  wise  beguile, 

Make  a  sage  frolic,  and  the  serious  smile.  Ibid. 


406 

Selected  Quotations 


The  best  of  things  beyond  their  measure  cloy.  Ibid. 

Lotus  the  name;  divine,  nectarcous  juice.  Ibid. 

The  vulgar  boil,  the  learned  roast  an  egg.  Ibid. 

A  merry  heart  maketh  a  cheerful  countenance.    Proverbs. 

He  that  is  of  a  merry  heart  hath    a  continual  feast.    Ibid. 

A  merry  heart  doeth  good  like  a  medicine.  Ibid. 

Gladness  of  heart  is  the  life  of  a  man. 

And  the  joyfulness  of  man  prolongeth  his  days.        Ibid. 

Alan  shall  not  live  by  bread  alone.  Neiv  Test. 

It  is  good  for  us  to  be  here.  Ibid. 

Drink  no  longer  water,  but  use  a  little  wine  for  thy 
stomach's  sake.  Ibid. 

Much  water  goeth  by  the  mill 

that  the  Miller  knoweth  not  of.  Heywood. 

I  had  rather  have  a  fool  to  make  me  merry,  than  ex- 
perience to  make  me  sad.  Shakespeare. 

It  is  a  difficult  task.  Oh,  citizens,  to  make  speeches  to 
the  belly  which  has  no  ears.  Cato. 

There  St.  John  mingles  with  my  friendly  bowl, 

The  feast  of  reason  and  the  flow  of  soul.  Pope. 

Born  but  to  banquet,  and  to  drain  the  bowl.  Ibid. 

Discourse,  the  sweeter  banquet  of  the  mind.  Ibid. 


407 

Selected   Quotations 


The  first  in  banquets,  but  the  last  in  fight.  Homer. 

So  comes  a  reckoning  when  the  banquet's  o'er. 

The  dreadful  reckoning,  and  men  smile  no  more.       Gay. 

And  when  a  lady's  in  the  case, 

You  know  all  other  things  give  place.  Gay. 

Bone  and  Skin,  two  miller's  thin, 

Would  starve  us  all  or  near  it. 

But  be  it  known,  to  Skin  and  Bone, 

That  Flesh  and  Blood  can't  bear  it.  Byron. 

I  look  upon  it  that  he  who  does  not  mind  his  belly, 
will  hardly  mind  anything  else.  Johnson. 

A  dinner  lubricates  business.  Stowell. 

Some  hae  meat  and  cannot  eat, 

And  some  would  eat  that  want  it, 

But  we  hae  meat,  and  we  can  eat. 

So  let  the  Lord  me  thanket.  Burns. 

For  he  on  honey-dew  hath  fed, 

And  drunk  the  milk  of  paradise.  Coleridge. 

A  woman  asked  the  coachman,  "Are  you  full  inside?" 
upon  which  Lamb  put  his  head  through  the  window,  and 
said,  "I  am  quite  full  inside ;  that  last  piece  of  pudding 
did  the  business."  Leslie. 

Life  is  not  so  short  but  there  is  always  time  enough 
for  courtesy.  Emerson. 

They  say  we  are  almost  as  like  as  eggs.  IbiJ. 


408 

Selected   Quotations 


Make  the  coming  hour  o'er-fiow  with  joy,  and  pleas- 
ure drown  tlie  brim.  Johnson. 

Sir!  dost  thou  think  because  thou  art  virtuous,  there 
shall  be  no  more  cakes  and  ale.  Ibid. 

The  dantiest  last,  to  make  the  end  more  sweet.         Ibid. 

Drink  to-day  and  drown  all  sorrow ; 

You  shall  not  perhaps  do't  to-morrow.  Fletcher. 

This  dish  of  meat  is  too  good  for  any  but  anglers  or 
very  honest  men.  Izaak  Walton. 

Going  as  if  he  trod  on  eggs.  Burton. 

He  knows  little  who  tells  his  wife  all  he  knows.     Fuller. 

They  never  taste  who  always  drink. 

They  always  talk  who  never  think.  Prior. 

The  reason  why  so  few  marriages  are  happy  is  be- 
cause young  ladies  spend  their  time  in  making  nets — not 
in   making  cages.  Szvift. 

I  mean  you  lie — under  a  mistake.  Ibid. 

Fingers  were  made  before  forks,  and  hands  before  knives. 

Ibid. 

The  best  doctors  in  the  world  are  Dr.  Diet,  Dr.  Quiet 
and  Dr.  Merryman.  Ibid. 

I  have  fed  like  a  farmer ; 

I  shall  grow  as  fat  as  a  porpoise.  Ibid. 


409 

Selected   Quotations 


Coffee,   which  makes   the  politician  wise, 

And  see  through  all  things  with  half-closed  eyes.      Ibid. 

Obliged  by  hunger  to  be  present — and  request  of  friends. 

Pope. 

All  human  history  attests 

That  happiness  for  man — the  hungry  sinner — 

Since  Eve  ate  apples,  much  depends  on  dinner.     Byron. 

Ye  diners-out  from  whom  we  guard  our  spoons. 

McCaulay. 

A  thought  is  often  original,  though  you  have  uttered 
it  a  thousand  times.  Holmes. 

Potatoes,   prunes   and   prisms — all  very   good    words 
for  the  lips — especially  prunes  and  prisms.  Dickens. 

That  all-softening,  over-powering  knell, 

The  tocsin  of  the  soul — the  dinner  bell.  Byron. 

Cookery  is  become  an  art,  a  noble  science ; 

Cooks  are  gentlemen.  Burton. 

Bad  men  live  that  they  may  eat  and  drink,  good  men 
eat  and  drink  that  they  may  live.  Socrates. 

When   .\dam  waked,  so  customed ; 

His  soul  was  aery  light  from  [jure  digestion  bred. 

.Milton. 

A  man  may  well  bring  a  horse  to  the  water, 
But  he  cannot  make  him  drink  without  lic  will. 

Ilcyu'ood. 


410 

Selected   Quotations 


Serenely  full,  the  epicure  would  say 

Fate  cannot  harm  me,  for  I  c^ned  to-day.    Sidney  Smith. 

Would  ye  both  eat  your  cake  and  have  your  cake?    Ibid. 

I  am  glad  that  my  Adonis  hath  a  sweet  tooth  in  his  head. 

Bishop  Still. 

Sweet  food  of  sweetly  uttered  knowledge.  Sidney. 

The  world's  mine  oyster,  which  I  with  words  will  open. 

Shakespeare. 

And  men  sit  down  to  the  nourishment  which  is  called 
supper.  Shakespeare. 

He  hath  never  fed  of  the  dainties  that  are  bred  in  a 
book ;  he  hath  not  eat  paper  as  it  were ;  he  hath  not 
drunk  ink.  Ibid. 

They  are  as  sick  that  surfeit  with  too  much,  as  they 
that  starve  with  nothing.  Ibid. 

Fair  ladies,  you  drop  manna  in  the  wav  of  starved  people. 

Ibid. 

And  He  that  doth  the  ravens  feed, 

Yea  providently  caters  for  the  sparrow.  Ibid. 

Can  one  desire  too  much  of  a  good  thing?  Ibid. 

And  do  as  adversaries  do  in  law — strive  mightily,  but 
eat  and  drink  as  friendly.  Ibid. 

I  will  show  myself  highly  fed  and  lowly  taught.        Ibid. 


411 

Selected   Quotations 


Appetite  comes  with  eating,  say  Angeston.        Rabelais. 

There  is  a  time  for  some  things,  and  a  time  for  great 
things,  and  a  time  for  all  things.  Cervantes. 

What  we  gave  we  have; 
What  we  spent  we  had; 
What  we  left  we  lost.  Cervantes. 

Life  let  us  cherish,  while  yet  the  taper  glows. 

And  the  fresh  flow 'ret  pluck  ere  it  close.  Unknown. 

The  liberal  soul  shall  be  made  fat.  Proverbs. 

A  joint  of  mutton  and  any  pretty  little  kick  shaws  tell 
William  the  Cook,  to  cook.  Johnson. 

I  would  give  all  my  fame  for  a  pot  of  ale  and  safety. 

Ibid. 

Smooth  runs  the  water  where  the  brook  is  deep.        Ibid. 

He  was  a  man  of  unbounded  stomach.  Prior. 

A  dish  fit  for  the  gods.  Shakespeare. 

Come,  come,  good  wine  is  a  good  familiar  creature — 
if  it  be  well  used.  Ibid. 

I  drink  to  the  general  joy  o'  the  whole  table.  Ibid. 

Drink  to  me  only  with  thine  eyes 

And  I  will  pledge  with  mine, 

Or  leave  a  kiss  but  in  the  cup, 

And  I'll  not  look  for  wine.  Ibid. 


412 

Selected   Quotations 


As  he  brews,  so  shall  he  drink.  Johnson. 

Moderation  is  the  silken  string,  running  through  the 
pearl  chain  of  all  virtues.  Bishop  Hall. 

For  her  own  breakfast  she'll  project  a  scheme. 

Nor  take  her  tea — without  a  stratagem.  Young. 

Epicurean  Cooks, 

Sharpen  with  cloyless  sauce,  our  appetites. 

Shakespeare. 

Now  good  digestion  wait  on  appetite. 

And  health  on  both.  Ibid. 

They  eat,  they  drink  and  in  communion  sweet 

Quaff  immortality  and  joy.  Milton. 

Why  should  every  creature  drink  but  I  ? 

Why?    Man  of  morals — tell  me  why?  Cowley. 

One  sip  of  this 

Will  bathe  the  drooping  spirits  in  delight 

Beyond  the  bliss  of  dreams.  Milton. 

Fill  full  the  glass.     Why,  this  is  as  it  should  be. 
Here  is  my  true  realm,  amidst  bright  eyes  and  faces, 
Happy  as  fair.     Here  sorrow  cannot  reach.  Byron. 

Fifteen  drops  of  the  essence  of  patience  and  a  tea- 
spoon of  the  tincture  of  time  will  do  wonders,  and  cure 
all  things.  Df'.  Cooper. 

Blessed  be  he  who  gave  us  this  excellent  motto,  now 
used  bv  the  Turtle  Club  of  N.  Y. : 


413 

Selected   Quotations 


"As  we  journey  througli  life,  let  us  live  by  the  way, 
for  it's  about  all  a  fellow  gets  in  this  vale  of  tears." 

The  best  of  remedies  is  a  beefsteak  ;  against  all  sickness  ; 
try  it.  Sir,  before  you  sneer — and  I  assure  you  this  is 
true ;  I  have  found  it  answer — so  may  you.  Byron. 

There  is  often  more  of  Christ  in  the 

Kitchen  than  in  the  Cathedral.  Anon. 

A  good  digestion  to  you  all ;  and  once 

More  I  shower  a  welcome  on  you,  w'elcoine  all ; 

Henry  the  Eighth. 

Phyllis,  I  have  a  cask  full  of  Albanian  wine  upwards 
of  nine  years  old ;  I  have  parsley  in  the  garden  for  the 
weaving  of  chaplets.  The  house  shines  cheerfully  with 
plate;  all  hands  are  busy.  Horace,  Ode  XI. 

"The  ancient  poets  and  their  learned  rhymes, 
We  still  admire  in  these  our  later  times, 
And  celebrate  their  fames. 

Thus   though   they   die   their  names   can   never  test 
morality.     These   had   their    years. 
They  wrote  of  gods  and  kings, 
Of  temples,  battles,  and  such  gallant  things, 
And  now  we  ask  what  noble  meat  and  drink, 
Can  help  to  make'  men  work,  to  make  him  think." 

Anon. 

You  know  that  a  little  thought  and  kindness  are  often 
worth  more  than  a  great  deal  of  money.  This  charity 
of  thought  is  not  merely  to  be  exercised  toward  the  poor, 
it  is  to  be  exercised  toward  all  men.  John  Ruskin. 


414 

Selected   Quotations 


HOSPITALITY. 


In  good  company  you  need  not  ask  who  is  the  master 
of  the  feast.  The  man  who  sits  in  the  lowest  place,  and 
who  is  always  industrious  in  helping  everyone,  is  certain- 
ly the  man.  Hume. 

A  little  thought  will  show  you  how  vastly  your  own 
happiness  depends  on  the  way  other  people  bear  them- 
selves toward  you.  The  looks  and  tones  at  your  break- 
fast table,  the  conduct  of  your  fellow  workers  or  em- 
ployers, the  faithful  or  unreliable  men  that  you  deal  with, 
what  people  say  to  you  on  the  street,  the  way  your  cook 
and  housemaids  do  the  work,  the  letters  you  get,  the 
friends  or  foes  you  meet, — these  things  make  up  very 
much  the  pleasure  or  misery  of  your  day.  Turn  the  idea 
around,  and  remember  that  just  so  much  as  you  are  add- 
ing to  the  pleasure  or  misery  of  other  people's  days. 
And  this  is  half  of  the  matter  that  you  can  control. 
Whether  any  particular  day  shall  bring  to  you  more  of 
happiness  or  of  suffering  is  largely  beyond  your  power 
to  determine.  Whether  each  day  of  your  life  shall  give 
happiness  or  suffering  rests  with  yourself. 

George  S.  Merriam. 

CONSCIENTIOUS  DINERS 

It  is  chiefly  men  of  intellect  who  hold  good  eating  in 
honor.  The  head  is  not  capable  of  a  mental  operation, 
which  consists  in  a  long  sequence  of  appreciations,  and 
many  severe  decisions  of  the  judgment,  which  has  not  a 
well  fed  brail!.  Brillat  Savarin. 

One   really   dines  only  once  a   day.  Tiiferton. 


415 

Selected   Quotations 


The  pleasure  of  the  table,  may  be  enjoyed  every  day, 
in  any  climate,  at  all  ages,  and  by  all  conditions  of  men. 

Brillat  Savarin. 

Animals    feed ;  man   eats ;   the  intelligent  man  alone 
knows  how  to  eat. 

Tho'  cooks  are  often  men  of  pregnant  wit ; 
Yet  of  the  niceness  of  their  subject,  few  have  writ. 

Dr.  Win.  King. 

What  next  repast  shall  feast  us,  light  and  choice. 

Of  attic  taste,  with  wine,  whence  we  may  rise. 

To  hear  the  lute  well  touched,  or  artful  voice. 

Warble  inovated  tones,  and  Tuscan  air. 

He  of  those  delights  can  judge  and  spare 

To  interpose  them  oft — is  not  vmwise.  John  Milton. 

Those   who   get   indigestion,    or   become   intoxicated, 
know  neither  how  to  eat,  nor  how  to  drink. 

Brillat  Savarin. 
The  beverage  of  the  Orient  shore — 
Our  Sterling  Coffee,  far  off  of  fragrant  berries  bore 
Taste  the  dark  fluid  with  a  dainty  lip ; 
Digestion  waits  on  pleasure  as  you  sip. 

Have  you  bad  a  kindness  shown? 

Pass  it  on. 
'Twas  not  given  for  you  alone — 

Pass  it  on. 
Let  it  travel  down  the  years, 
Let  it  wipe  another's  tears, 
Till  in  Heaven  the  deed  appears, 

Pass  it  on. 


416 

Selected  Quotations 


Channcey  M.  Depew,  in  an  after-dinner  talk — not 
long  ago,  said,  among  other  things : 

The  lesson  of  this  hour  is  this :  A  multi-millionaire, 
who  had  a  phenomenal  faculty  for  accumulating  money, 
but  enjoyed  neither  books  or  music,  or  social  gatherings, 
or  birds,  or  flowers,  or  babes,  commented  to  me  thus : 
"What  is  the  use  of  all  my  money  to  me?  My  house  is 
larger,  both  in  city  and  country ;  my  yacht  finer ;  my 
horses  are  faster ;  my  pictures  are  better  and  more  numer- 
ous, than  those  of  any  of  my  neighbors,  but  they  get 
more  enjoyment  out  of  them  than  I  do.  I  can  not  eat  as 
I  would  like  witliout  getting  d\spepsia,  nor  drink  as  I 
want  to  without  addling  my  brain ;  and  I  find  that  except 
getting  more  of  that  which  I  already  have  too  much,  I 
get  little  out  of  life." 

That  man  is  a  fool  who  does  not  wish  to  accumulate 
mone}'  for  independence  and  for  the  benefit  of  his  fam- 
ily ;  but  he  is  a  bigger  fool  to  sacrifice  everything  for 
that. 

The  college  professor  intent  upon  his  work  and  sat- 
isfied with  his  lot ;  the  country  doctor,  the  literary  man ; 
the  journalist;  the  farmer;  the  sportsman;  the  agricul- 
turist ;  the  member  of  any  profession  who  has  time  for  the 
club  and  his  friends ;  his  politics ;  and  his  church,  never 
ask  the  question,  What  do  I  get  out  of  life. 

Life  to  them  is  one  perpetual  enjoyment  in  expand- 
ing opportunities ;  in  enjoyable  pursuits  and  in  steadfast 
friends. 

Well,  gentlemen,  I  have  preached  my  sermon  and  I 
have  given  you  my  philosophy  of  life.  I  have  touched 
hands  with  you  and  my  heart  has  beat  to-night  in  unison 


417 

Selected    Quotations 


with  yours.     After  all,  the  best  friends  in  this  world  are 
its  friendships  and  its  opportunities. 

Mr.  Depew,  in  a  Fourth  of  July  speech  at  Wood- 
stock, Conn.,  in  1892,  said: 

For  eight  years  I  have  spent  the  Fourth  of  July  on 
the  Atlantic  Ocean.  My  vacation  comes  in  July  and 
every  day  that  is  taken  out  of  it  takes  about  a  year  out 
of  my  life.  I  believe  that  a  man  who  is  compelled  to 
speak  as  often  as  I  do  during  the  year,  should,  during 
the  month  of  July,  follow  the  example  of  the  town  pump 
and  "dry  up." 

To  make  Fourth  of  July  speeches  as  I  have  done 
these  past  eight  years  on  an  English  ship  under  the  Brit- 
ish flag  to  an  audience  composed  mostly  of  Englishmen, 
who  try  to  make  you  believe  they  like  it — is  difficult. 

It  has  given  me  a  perfect  understanding  of  that  thing 
of  which  we  hear  so  much  in  politics  but  is  said  to  be 
unpalatable  to  the  hungry  man, — "boiled  crow."  An 
ordinary  Englishman  on  the  ship  gives  flavor  to  my  talk 
with  snufT  and  then  sneezes  the  recollection  of  it  from 
his  mind  when  he  gets  on  deck. 

Now  blessings  light  on  him 

Who  first  invented  sleep  ! 

It  covers  a  man  all  over— thoughts  and  all — 

Like  a  cloak — 

It  is  meat  for  the  hungry  and  drink  for  the  thirsty. 

Sancho  Panza. 

Come !    We'll  have  a  hot  venison  pasty  for  dinner. 
Come !     Gentlemen ;  I  hope  we  shall  drink  down  all  un- 
kindness.  {Mefry  Wives  of  Windsor.) 


418 

Selected  Quotations 


Better  is  a  dinner  of  herbs  than  a  stalled  ox — and 
hatred  therewith.  Proverbs. 

Such  tricks  hath  strong  imagination,  that  if  appre- 
hended  'twould   bring  much  joy.  Shakespeare. 

O,  sleep,  it  is  a  gentle  thing;  blessed  from  Pole  to  Pole. 

Coleridge. 

At  dinner  time,  I  pray  you  have  in  mind  where  we  can 
meet.  Merchant  of  Venice. 

Live  like  yourself  was  soon  my  ladle's  word. 

And  Lo!  two  puddings  came  smoking  to  the  board. 

Pope. 

The  noblest  service  comes  from  nameless  hands, 

The  best  servant  does  his  work  unseen.  Holmes. 

I  thank  you  good  people: — there  shall  be  no  money; 
all  shall  eat  and  drink  on  my  score ;  and  I  will  apparel 
them  all  in  one  livery ;  that  they  may  agree  like  brothers, 
and  worship  me,  their  lord.  Henry  VI. 

The  first  thing  we  do — let's  kill  all  the  lawyers. 

Henry  VI. 

Come  in ;  and  let  us  banquet  royally.  Ibid. 

O,  hold  me  not  with  silence  over  long! 

When  I  am  wont  to  feed — so  feed  me  soon.  Ibid. 

Smooth  runs  the  water  when  the  brook  is  deep; 

The  fox  barks  not,  when  he  would  steal  the  sheep. 

Ibid. 


419 

Selected  Quotations 


Ay,  leeks  is  groat: — Hold  you, 

There  is  a  groat  to  heal  your  pate. 

Me  a  groat! 

Yes,  verily  and  in  truth  you  shall  take  it ; 

Or  I  have  another  leek  in  my  pocket,  which  you  shall  eat. 

I  take  thy  groat  in  earnest  of  revenge. 

If  I  owe  you  anything,  I  will  pay  you  in  cudgels, 

You  shall  be  a  wood  monger,  and  buy  nothing  of  me  but 

cudgels.     God  be  wi'  you  and  take  you,  and  heal 

your  pate. 
(Aside.)     All  hell  shall  stir  for  this.         K'"i^  Henry  V. 

I  will  bestow  a  breakfast  to  make  you  friends,  we'll  all 
then  be  sworn  brothers.     Let  it  be  so. 

King  Henry  V. 

BILL  NYE— WHAT  WE  EAT. 

Some  people  can  live  on  cracked  wheat,  bread  and 
skimmed  milk,  no  matter  where  they  go,  and  so  they 
seem  to  be  perfectly  ha])py.  But  while  simplicity  is  my 
watchword  and  while  I  am  Old  Simplicity  himself,  as  it 
were,  I  have  been  constructed  with  stomach  enougli  to 
wrestle  with  these  things. 

I  like  a  few  plain  dishes  with  victuals  on  them,  cooked ' 
by  some  person  who  has  had  experience  in  that  line  . 

I  can  subsist  for  weeks  upon  this  plain  food,  nor 
never  murnier,  nor  repine ;  but  when  mistakes  at  some 
hotels  seem  to  have  been  made  in  trying  to  issue  a  bill 
of  fare  every  day  that  will  attract  the  attention  of  literary 
minds  and  excite  the  curiosity  of  linguists,  of  the  people 
who  desire  to  assuage  an  internal  craving  for  grub.     I  use 


420 

Selected  Quotations 


the  term  grub  in  its  broadest  and  most  comprehensive 
sense. 

Poor  hotels  and  poor  housekeepers  are  responsible 
for  lots  of  drunkards  every  year.  The  only  time  I  am 
tempted  to  soak  my  sorrow  in  rum  is  after  reading  a  de- 
lusive bill  of  fare  and  eating  a  broiled  "barn  hinge"  with 
gravy  on  it  that  tastes  like  the  broth  of  perdition.  It  is 
then  the  demon  of  intemperance  and  colic  comes  to  me 
and  in  siren  tones  says:  "Try  our  bourbon  with  Polly 
Narius  on  the  side." 

I  am  passionately  fond  of  food  I  may  truely  say  with 
my  hand  on  my  heart  that  I  owe  much  of  my  great  suc- 
cess in  life  to  the  inward  craving — this  constant  craving 
for  food. 

Buckwheat  pan-cakes  in  a  heated  state  with  maple 
syrup  on  the  upper  side  are  extremely  conducive  to  litera- 
ture. Nothing  jerks  the  mental  faculties  around  with 
greater  rapidity  than  buckwheat  cakes.  Bill  Nye. 

Among  the  great  whom  Heaven  has  made  to  shine ; 
How  few  have  learned  the  art  of  arts — to  dine ! 
Nature,  indulgent  to  our  daily  need ; 
Kind-hearted  mother!  taught  us  all  to  feed! 
•i_    J  O.  W.  Homes. 

A  health  to  sweet  woman !  The  days  are  no  more 
When  she  watched  for  her  lord  till  the  revel  was  o'er. 
Then  a  health  and  a  welcome  to  woman  once  more! 
She  brings  us  a  passport  that  laughs  at  our  door; 
It  is  written  on  crimson ; — its  letters  are  pearls, — 
It  is  countersigned  NATURE — So  room  for  the  girls! 

0.  W.  Holmes. 


421 

Selected    Quotations 


ODE  FOR  A  SOCIAL  MEETING. 
Come !  fill  a  fresh  bumper,  for  why  should  we  go 
While  the  nectar  still  reddens  our  cups  as  they  flow? 
Pour  out  the  rich  juices  still  bright  with  the  sun, 
Till  o'er  the  brimmed  crystal  the  rubies  shall  run. 

The  purple  globed  clusters  their  life  dews  have  bled ; 
How  sweet  is  the  breath  of  the  fragrance  they  shed ! 
For  summer's  last  roses  lie  hid  in  the  wines 
That  were  garnered  by  maidens  who  laughed  thro  the 
vines. 

Then  a  smile,  and  a  glass,  and  a  toast,  and  a  cheer. 
For  all  the  good  wine,  and  we've  some  of  it  here  1 

In  cellar,  in  pantry,  in  attic,  in  hall, 

Long  live  the  gay  servant  that  laughs  for  us  all ! 

0.  W.  Holmes. 

ODE  FOR  A  SOCIAL  MEETING. 
(With  Slight  Alterations  by  a  Teetotaler.) 
Come  ]  fill  a  fresh  bumper,  for  why  should  we  go 
While  the  logwood  still  reddens  our  cups  as  they  flow? 
Pour  out  the  decoction  still  bright  with  the  sun, 
Till  o'er  the  brimmed  crystal  the  dye-stuflf  shall  run. 

The  half-ripened  apples  their  life  dews  have  bled; 
How  sweet  is  the  taste  of  the  sugar  of  lead! 
For  summer's  rank  poisons  lie  hid  in  the  wines ! 
That  were  garnered  by  stable-boys  smoking  long-nines. 

Then  a  scowl,  and  a  howl,  and  a  scoff,  and  a  sneer 
Strychnine  and  whisky,  aixl  ratsbane  and  beer  I 

In  cellar,  in  pantry,  in  attic,  in  hall, 

Down,  down  with  the  tyrant  that  masters  us  all  I 


422 

Selected  Quotations 


The  greatest  Grace  is  lending  Grace.  /.  ^F.  Riley. 

Be  checked  for  silence, 

But  never  taxed  for  speech.  /.  W.  Riley. 

I  bit  an  apple  but  a  moment  since — 

A  wilted  apple  tliat  the  worm  had  spurned, — 

Yet  hidden  in  the  taste  were  happy  hints 

Of  good  old  days  returned.  /.  W.  Riley. 

Plain  food  is  quite  enough  for  me; 

Three  courses  are  as  good  as  ten ; — 
If  nature  can  subsist  on  thee, 

Thank  Heaven  for  three.  Amen  ! 
I  always  thought  cold  victual  nice ; — 
My  choice  would  be  vanilla  ice.  0.  W.  Holmes. 

Let  friendship's  accents  cheer  our  doubtful  way, 
And  love's  pure  plant  lend  its  guiding  ray, — 
The  poet's  Art  shall  wear  an  Angel's  wings, 
And  life  shall  lengthen,  with  the  joy  it  brings! 

0.  W.  Holmes. 

"He  who  eats  his  dinner  alone, 

Must  saddle  his  horse  alone.  Spanish  Proverb. 

To  good  eating  belongs  good  drinking.  Ger. 

He  that  eats  well,  and  drinks  well,  should  do  his  duty 
well.  Ger. 

The  first  draught  a  man  drinks  out  to  be  for  thirst ; 
The  second  for  nourishment ;  and  the  third  for  pleasure. 

Anacliarsis. 


423 

Selected   Quotations 


Eat  and   welcome,   fast   some,  and    then    again   heartily 
welcome.  Gcr. 

Continual  cheerfulness  is  a  sign  of  wisdom. 

Danish  Proverb. 

With  such  cooking  a  monkey  might  eat  his  own  father. 

Ital.  Proverbs. 
The  poorest  service  is  repaid  with  thanks, 
And  so  sholl  mine  before  you  touch  this  meat. 

Taming  of  the  Shrew. 

Pluck   up   thy   spirits ;  look   cheerfully   upon   me — Here, 

love; 
Thou  see'st  how  diligent  I  am,  to  dress  thy  meat  myself 
And  bring  it  to  thee.  Ibid. 

Am  I  your  bird? 

Airs  Well  That  Ends  Well. 

Love  all,  trust  few,  do  wrong  to  none.  Ibid. 

Who  hath  created  this  indigestion  ? 

Pray  you,  bid  these  unknown  friends  welcome,  for  it  is  a 
way  to  make  us  better  friends.  IVinter's  Tale. 

See,  here  he  comes,  swelling  like  a  turkey  cock. 

Henry  IV. 

What  say  you   to  a  piece  of  beef  and  mustard — 
A  dish  that  I  do  love  to  feed  upon. 

Taming  of  the  Shreiu. 

He  ate  pigeons  such  as  he  could  get,  and  thankful  for 
the  getting.  .-hwn. 


424 

Selected  Quotations 


Oysters  and  Lobsters  were  born  to  do  me  good. 

He  brought  them  out  of  the  sea. 

Thou  hast  kept  the  good  wine  until  now.     John   ii-io. 

They  brought  corn  and  beans — even  quail  came, 
abundantly  moistened  with  fat.  Old  Test. 

A  pleasant  plant  is  lettuce,  green  before  the  sun — 

Pour  oil  upon  it,  pure  oil,  olive — 

Oil  and  salt  without  prescribing  how  much.      Old  Test. 

Carry  these  cheeses  into  the  captain  and  all  kinds  of 
fruits.  Eccles. 

Sund'y — Country  ! — Morning ! — Hear 
Nothin'  but  the  silence. — See 
Nothin'  but  green  woods  and  clear 
Skies,  and  unwrit  poetry 

By  the  acre!     *     *     *  /.  W.  Riley. 

A  blessing  of  kindly  thought, 
Sweet  is  the  breath  of  forget-me-not ! 

"Drinking  therefore  is  not  censured,  if  silence  go  with 
it,  but  foolish  prating  under  the  influence  of  wine  is 
drunkenness."  Plutarch. 

"If  I  could  see  my  sorrows  drown 
In  foaming  drafts  of  old  nut  brown 
Then  would  I  wear  the  crown 
And — not  the  cross." 

"When  one  is  successful,  we  forget  his  peculiarities 
of  early  life,  but  if  he  fails,  "Trousers"  is  his  name." 

Bill  Nye. 


425 

Selected    Quotations 


"If  he  be  not  fellow  with  the  best  king,  thou  slialt  find 
the  best  king  of  good  fellows."  King  Henry  V. 

"Claret  is  the  liquor  for  boys ;  port  for  men ;  Init  he 
who  aspires  to  be  a  hero  must  drink  brandy." 

BosiveU's  Life  of  Johnson. 

"His  kissing  is  as  full  of  sanctity  as  the  touch  of  holy 
bread."  Shakespeare. 

"Though  I  am  an  inn  keeper,  thank  heaven  I  am  a 
Christian."  Don  Quixote. 

"Joy  is  more  divine  than  sorrow ;  for  joy  is  bread  and 
sorrow  is  medicine."  Henry  Ward  Beccher. 

"Here  is  bread  which  strengthens  man's   heart,  and 
therefore  called  the  staff  of  life." 

Henry's  Commentaries. 

"It  is  poor  meat  where  the  flavor  of  the  meat  lies  in 
the  cruets."  George  Elliot. 

"Blest  be  the  spot,  where  cheerful  guests  retire ; 

To  pause  from  toil,  and  trim  their  evening  fire; 

Blest  that  abode,  where  want  and  pain  repair; 

And  every  stranger  finds  a  ready  chair; 

Blest  be  those  feasts  with  simple  plenty  crowned 

When  all  the  ruddy  family  around 

Laugh  at  the  jests  of  pranks  that  never  fail, 

Or  sigh  with  pity  at  some  mournful  tale 

Or  press  the  bashful  stranger  to  his  food, 

And  learn  the  luxury  of  doing  good."  Goldsmith. 


426 

Selected£Quotations 


Recipe  for  winter  salad  by  the  late  Rev.  Sidney  Smith. 
"Two  large  potatoes  passed  through  kitchen  sieve, 
Unwonted  softness  to  the  salad  give, 
Of  mordent  mustard  add  a  single  spoon. 
Distrust  the  condiment  which  bites  so  soon ; 
But  deem  it  not  thou  man  of  herbs  a  fault, 
To  add  a  double  quantity  of  salt. 
Three  times  the  spoon  with  oil  of  Lucca  crown, 
And  once  with  vinegar  procured  from  town. 
True  flavor  needs  it,  and  your  peet  begs. 
The  pounded  yellow  of  two  well  boiled  eggs. 
Let  onion  atoms  lurk  within  the  bowl, 
And  scarce  suspected,  animate  the  whole; 
And  lastly  on  the  flavored  compound  toss, 
A  magic  teaspoon  of  anchovy  sauce. 
Then  though  green  turtle  fail,  tho  venison's  tough, 
And  ham  and  turkey  are  not  boiled  enough, 
Serenely  full  the  Epicure  may  say — 
Fate  can  not  harm  me — I  have  dined  today." 
"To  part  her  time  'twixt  reading  and  Bohea, 
To  muse  and  spill  her  solitary  tea ; 
Or  o'er  cold  cofTee  trifle  with  the  spoon. 
Count  the  slow  clock,  and  dine  exact  at  noon." 
"Her  two  red  lips  affected  zephyrs  blow, 
To  cool  the  Bohea  and  inflame  the  beau ; 
While  one  white  finger  and  a  thumb  conspire 
To  lift  the  cup  and  make  the  world  admire." 
"I  hate  French  cooks,  but  love  their  wine. 
On  fricassee,  I  scorn  to  dine, 

And  bad's  the  best  ragout ; 

Let  me  of  claret  have  my  fill, 
Let  me  have  turtle  to  my  will, 

In  one  large  mighty  slew."  Theodore  Hook. 


427 


Selected   Quotations 


"A  napkin  let  my  temples  bind, 
In  night-gown  free  and  unconfined, 
And  undisturbed  by  women, 
All  boons  in  one  I  ask  of  fate. 
At  city  feasts  to  eat  my  weight, 
And  drink  enough  to  swim  in." 

"Dinner  may  be  pleasant. 
So  may  social  tea. 
But  yet  mcthinks  the  breakfast, 
Is  best  of  all  the  three." 

"On  the  table  spread  the  cloth, 
Let  the  knives  be  sharp  and  clean, 
Pickles  get  and  salad  both, 
Let  them  each  be  fresh  and  green. 
With  small  beer,  good  ale  and  wine, 
O'  ye  Gods  !  how  I  shall  dine  !" 

"Who  can  declare  with  common  sense. 
That  bacon  fried  gives  God  offense? 
Or  that  a  herring  hath  the  charm 
Almighty  vengeance  to  disarm  ? 
Wrapt  up  in  Majesty  divine. 
Doth  he  regard  on  what  we  dine?" 


AFTERNOON   TEA. 
"And  while  the  bubl)ling  and  loud  hissing  urn 
Throws  up  a  steamy  column  and  the  cups 
That  cheer  but  not  inebriate  wait  on  each, 
So  let  us  welcome  peaceful  evening  in." 


Theodore  Hook. 


Pope. 


Pope. 


Anon. 


"A  philosopher  is  one  who  accepts  the  situation." 

Anon. 


428 

Selected   Quotations 


OF  TEA. 

'Commended  by  her  majesty. 

"Venus  her  Myrtle,  Phoebus  has  his  bays ; 

Tea  both  excels,  which  she  vouchsafes  to  praise. 

The  best  of  queens,  and  best  of  herbs,  we  owe, 

To  that  bold  nation  which  the  way  did  shew 

To  the  fare  region  where  the  sun  does  rise, 

Whose  rich  productions  we  so  justly  prize. 

The  Muses'  friend,  tea  does  our  fancy  aid, 

Repress  those  vapours  which  the  head  invade, 

And  keeps  the  palate  of  the  soul  serene, 

Fit  on  her  birthday  to  salute  the  queen."  Pepys. 

"It  is  with  words  as  with  sunbeams ;  the  more  they 
are  condensed,  the  deeper  they  burn."  Southey. 

"By  dint  of  dining  out,  I  ran  the  risk  of  dying  by 
starvation  at  home."  Rousseau. 

"God  send  meat ;  the  devil  sends  cooks."  Pro. 

"A  cheerful  look  makes  a  dish  a  feast."  Herbert. 

Beneath  my  roof  my  dearest  friends  I  entertain,  this 
night.  Homer. 

THE  HOSTESS. 

"A  creature  not  too  bright  or  good. 

For  human  nature's  daily  food ; 

For  transient  sorrows,  simple  wiles. 

Praise,  blame,  love,  kisses,  tears  and  smiles." 

Washington  Irving. 


429 

Selected  Quotations 


"And  true  philosophers,  methinks, 
Who  love  all  sorts  of  natural  beauties, 
Should  love  good  victuals  and  good  drinks." 

Thackeray. 

"Oh,   whiskey  punch,   I   love  you  much,   for  you're  the 

very  thing, 
To  level  all  distinctions  'twixt  a  beggar  and  a  king. 
You  lift  me  up  so  aisy,  and  so  softly  let  me  down, 
That  the  devil  a  hair  I  care  what  I  wear,  a  caubeen  or  a 

crown." 

"While  you're  a-coorsin'  through  my  veins,  I  feel  mighty 

pleasant. 
That  I  can  not  just  exactly  tell  whether  I'm  prince  or 

peasant ; 
Maby  I'm  one,  maby  the  other,  but  that  gives  me  small 

trouble, 
By  the  powers!  I  believe  I'm  both  on  'em,  for  I  think  I'm 

seein'  double."  Butler. 

Be  like  the  promontory,  against  which  the  waves  con- 
tinually break ;  but  it  stands  firm  and  tames  the  fury  of 
the  water  around  it.  Unhappy,  I  am  because  this  has 
happened  to  me?  Not  so,  but  happy  am  I,  though  this 
has  happened  to  me,  because  I  continue  free  from  pain, 
neither  crushed  by  the  present,  nor  fearing  the  future. 
Will  then  this  which  has  happened  prevent  thee  from 
being  just,  magnanimous,  temperate,  prudent,  secure 
against  inconsiderate  opinions  and  falsehood?  Remem- 
ber too,  on  every  occasion  wliich  leads  thee  to  vexation 
to  apply  this  principle ;  that  this  is  a  misfortune.  Intt 
that  to  bear  it  nobly  is  good  fortune. 

Marcus  .Antoninus. 


430 

Selected   Quotations 


When  the  frost  is  on  the  pumpkin  and  the  fodder's  in  the 

shock, 
And  you  hear  the  kyouck   and  goblin  of  the   strutting 

turkey  cock.  /.  IV.  Rilcv. 

Letting  my  cigar  die  out,  , 

Hearing  poems  talked  about, 

And  entranced  to  hear  him  say 

Gentle  things  of  Thackeray, 

Dickens,  Hawthorne,  and  the  rest, 

Known  to  liim,  a  host,  a  guest.  /.  JV.  Riley. 

"It  is  not  the  quantity  of  meat, 
But  the  cheerfulness  of  the  guests. 
Which  makes  the  feast. 

When  there  is  no  peace, 
There  can  be  no  feast."  Lord  Clarendon. 

In  an  aristocratical  institution  like  England,  not  trial 
by  jury,  but  the  dinner  is  the  capital  institution.  It  is 
the  mode  of  doing  honour  to  a  stranger  to  invite  him  to 
eat,  and  has  been  for  many  a  hundred  years.      Emerson. 

Our  hired  girl  she's  Elizabeth  Ann ; 

An  she  can  cook  best  things  to  eat ! 

She  'ist  puts  dough  in  our  pie  pan. 

An  pours  in  somepin  'at's  good  and  sweet, 

An  'nen  she  salts  it  all  on  top 

With  cinnamon ;  an  'nen  she'll  stop 

An  stoop  and  slide  it ;  'ist  as  slow, 

In  the  old  cook  stove,  so's  'twon't  slop 

An  'git  all  spilled ;  'nen  bakes  it,  so 

It's  custard  pie,  first  thing  you  know !      James  IV.  Riley. 


431 

Selected   Quotations 


"Man  is  an  animal  that  cooks  his  victuals."         Burke. 
"Close  the  book  and  leave  the  tale — all  unfinished — 
It  is  best; 

Brighter  fancy  will  not   fail 
To  relate  the  rest.  James  IV.  Riley. 

TOASTS  AND  SENTIMENTS. 

Charity — A  link  from  the  chain  that  angels  wear. 

Anon. 

May  we  be  wiser  today  than  we  were  yesterday,  and 
tomorrow  than  we  are  today.  Anon. 

WOMAN. 
She  needs  no  eulogy — she  speaks  for  herself.      Anon. 

Here's  to  the  press,  the  pulpit  and  the  petticoat, 

The  three  ruling  powers  of  the  day ; 

The  first  spread  knowledge, 

The  second  spread  morals 

And  the  third  spread  over  a  multitude  of  sins.        Anon. 

May  the  sunshine  of  plenty  dispel  the  clouds  of  care. 

Ation. 

The  physician — Although   professedly   a   good   man, 
the  worse  people  are,  the  more  he  is  with  them.  Anon. 

HOME. 

The    father's   kingdom;    the   child's    paradise;    the 
mother's  world.  Anon. 


432 

Selected  Quotations 


While  we  live  let  us  live  in  clover, 

For  when  we're  dead,  we're  dead  all  over.  Anon. 

WOMAN. 

The  fairest  work  of  the  great  author;  the  edition  is 
large,  and  no  man  should  be  without  a  copy.  Anon. 

The  good  die  young — 
Here's  hoping  that  you  may  live  to  a  ripe  old  age.     Anon. 

Here's  to  the  day  (Thanksgiving)  when  first  the  Yankees 
Acknowledged  heaven's  good  gifts  with  Thank  'ees. 

Anon. 

A  PLACID  LIFE.  . 

May  we  never  murmur  without  cause,  and  never  have 
cause  to  murmur.  Anon. 

Happy  are  we  met,  Happy  have  we  been 

Happy  may  we  part,  and  Happy  meet  again.  Anon. 

When  going  up  the  hill  of  Prosperity 

May  you  never  meet  any  friend  coming  down.         Anon. 

ACTIVE   FRIENDSHIP. 

May  the  hinges  of  friendship  never  grow  rusty. 

Anon. 

To  the  memory  of 

GEORGE  WASHINGTON, 
the  childless  father  of  seventy  millions.  Anon. 


433 

Selected   Quotations 


The  juice  of  the  grape  is  given  to  him  who  wiU  use  it 

wisely, 
As  that  which  cheers  the  heart  of  men  after  toil. 
Refreshes  him  in  sickness,  and  comforts  him  in  sorrow. 
He  that  enjo\-eth  it  may  tliank  God  for  his  wine  cup  as 

for  iiis  daily  bread. 
And  he  who  abuses  the  gift  of  heaven  is  not  a  greater 

fool  than  thou  in  thine  abstinence.  Scott. 

Here's  to  the  tears  of  affection, 

May  they  crystallize  as  they  fall, 

And  become  pearls,  so  in  after  years 

To  be  worn  in  memory  of  those  whom  we  have  loved. 

Anon. 
CAREFUL  KINDNESS. 

May  we  never  crack  a  joke  or  break  a  reputation. 

Anon. 

The  Law — The  only  certain  thing  about  litigation  is 
its  uncertainty.  Anon. 

The  Lawyer — A  learned  gentleman,  who  rescues  your 
estate  from  you  enemies,  and  keeps  it  himself.        .4non. 

May  all  single  be  married, 

And  all  our  married  men  be  happy.  Anon. 

The  good  things  of  this  world — Parsons  are  preach- 
ing for  them,  lawyers  are  pleading  for  them,  physicians 
are  prescribing  for  them,  authors  are  writing  for  them, 
soldiers  are  fighting  for  them,  but  true  philosophers  alone 
are  enjoying  them.  Anon. 

May  we  either  say  nothing  of  the  absent,  or  speak  of 
them  like  a  friend.  Anon. 


434 

Selected  Quotations 


It's  the  best  wine  that  goeth  down  sweetly,  causing 
the  lips  of  who  so  drinketh  to  murmur  in  praise. 

Old  Proverb. 

May  we  have  the  wit  to  discover  what  is  true,  and 
practice  what  is  good.  Anon. 

May  the  bark  of  friendship  never  founder  in  the  well 
of  deception.  Anon. 

May  the  sunshine  of  comfort  dispel  the  clouds  of  despair. 

Success  to  our  army,  success  to  our  fleet. 

May  our  foes  be  compelled  to  bow  down  at  our  feet. 

Anon. 

Tobacco — Thy  clouds  all  other  clouds  dispel,  and  lap 
me  in  delight.  Anon. 

May  we  never  make  a  sword  of  our  tongues  to  wound 
the  reputation  of  others.  Anon. 

FRIENDSHIP. 

May  its  bark  never  founder  on  the  rocks  of  deception. 

Anon. 
Discretion  in  speech  is  more  than  eloquence. 
May  we  always  remember  these  three  things ; 
The  manner,  the  place,  and  the  time.  Anon. 

UNSELFISH   FRIENDSHIP. 
May   we   ever  be  able  to  serve  a   friend  and  noble 
enough  to  conceal  it.  Anon. 

HOME. 

The  place  where  you  are  treated  best  and  grumble 
most.  Anon. 


435 

Selected   Quotations 


Tliere  is  a  satisfaction  in  being  well  dressed  that  Religion 
can  not  afford.  7?.  fF.  Emerson. 

To  be  great,  is  to  be  misunderstood.       R.  IF.  Emerson. 

Haste  is  indecent.  R.  W.  Emerson. 

Famished  people  must  be  slowly  nurst, 

And  fed  by  spoonfuls,  else  they  burst.  Byron. 

Then  from  the  mint  walks  forth  the  man  of  rhyme, 
Happy  to  catch  mc,  just  at  dinner  time.  Pope. 

Unquiet  meals,  make  ill  digestions.  Shakespeare. 

All  flesh  is  grass,  and  all  its  glory  fades 

Like  the  fair  flower,  dishevcll'd  in  the  wind  ; 

Riches  have  wings,  and  grandeur  is  a  dream. 

Man  is  a  summer's  day  whose  youth  and  fire 

Cool  to  a  glorious  evening  and  expire.  Burns. 

Some  books  are  to  be  tasted,  others  to  be  swallowed,  and 
some  few  to  be  chewed  and  digested.  Bacon. 

Every  house  was  an  inn,  where  all  were  welcomed  and 
feasted.  Longfellow. 

All  tilings  were  held  in  common,  and  what  one  had  was 
anothers.  Longfellow. 

Cheerfulness   the   character    of   common    hope,    is   like 
glimpses  of  sunshine  on  a  cloudy  day.  Baillie. 


436 

Selected    Quotations 


Cheerfulness,  or  joyousness,  is  the  heaven  under  which 
everything  but  poison  thrives.  Richtcr. 

Man  did  eat  angel's  food — he  sent  them  meat  to  the  full, 
so  they  did  eat  and  were  well  filled.  Old  Test. 

I  will  water  it  every  moment ;  lest  any  hurt  it ; 

I  will  keep  it  night  and  day.  Ibid. 

Go  thy  way,  eat  thy  bread  with  joy,  and  drink  thy  wine 
with  a  merry  heart  .  Ibid. 

A  feast  is  made  for  laughter,  and  wine 

Maketh — merry ;  but  money  answereth  all  things.       Ibid. 

There  is  nothing  better  for  a  man  than  that  he  should 
eat  and  drink,  and  that  he  should  make  his  soul  enjoy 
good  in  his  labor,  it  is  the  gift  of  God.  Ibid. 

He  brought  me  to  the  banqueting  house,  and  his  banner 
over  me  was  lore. 

Would  you  hurt  a  woman  worst,  aim  at  her  affections. 

Lezu  JVallace — Ben  Hur. 

Woman  is  the  highest,  holiest,  most  precious  gift  to 
man.  Her  mission  and  throne  is  the  family,  and  if  any- 
thing is  withheld  that  would  make  her  more  efficient,  use- 
ful or  happy  in  that  sphere,  she  is  wronged,  and  has  not 
her  gifts.  John  Todd. 

Nature  intended  that  woman  should  be  her  masterpiece. 

La  Rochefoucauld. 


437 

Selected  Quotations 


Nature  is  in  earnest  when  she  makes  a  woman. 

O.  W.  Holmes. 
Here's  to  the  maiden  of  bashful  fifteen, 
Here's  to  the  widow  of  fifty ; 
Here's  to  the  flaunting,  extravagant  queen,  and 
Here's  to  the  housewife  that's  thrifty, 
Let  the  toast  pass, 
Drink  to  the  lass; 
I'll  warrant  she'll  prove  an  excuse  for  the  glass. 

Sheridan. 
Sir,  you  are  very  welcome  to  our  house. 
It  must  appear  in  other  ways  than  words. 
Therefore,  I  scant  this  breathing  courtesy. 

Shakespeare. 
A  general  welcome  from  his  grace, 
Salutes  ye  all ;  this  night  he  dedicates 
To  fair  content,  and  you ;  none  here,  he  hopes, 
In  all  his  noble  bevy,  has  brought  with  her 
One  care  abroad  ;  he  would  have  all  as  merry 
As — first — good  company,  good  wine,  good  welcome,  can 
make  good  people.  Sliakespeare. 

Table  talk  to  be  perfect,  should  be  sincere  without 
bigotry,  differing  without  discord,  sometimes  grave,  al- 
ways agreeable,  touching  on  deep  points,  dwelling  most 
on  reasonable  ones,  and  letting  everybody  speak  and  be 
heard.  Leigh  Hunt. 

The  lady  we  love  and  the  friend  we  trust. 

The  man  we  love — He  who  thinks  most  good  and 
speaks  less  ill  of  his  neighbors.  Anon. 


My  Symphony 


To  live  content  with  small  means ;  to  seek  elegance 
rather  than  luxury;  and  refinement  rather  than  fashion; 
to  be  worthy,  not  respectable;  and  wealthy,  not  rich; 
to  listen  to  stars  and  birds,  babes  and  sages,  with  open 
heart;  to  study  hard;  to  think  quietly,  act  frankly,  talk 
gently,  await  occasions,  hurry  never;  in  a  word,  to  let 
the  spiritual,  unbidden  and  unconscious,  grow  up 
through  the  common — this  is  my  symphony. 

— William  Henry  Channing. 


439 


R.eligious    Observances 


Concerning  foods,  together  with  representative  beliefs 
alHed  to  the  rehgious  side  of  cookery,  of  right  Hving 
and  of  home  life. 


A  BRIEF  SKETCH  OF  THE  RELATIONS  EXIST- 
ING BETWEEN  RELIGION  AND  THE  RE- 
GIMEN: DEITY  AND  DIETETICS,  TOGETH- 
ER WITH  SOME  GENERAL  RELIGIOUS 
FORMS  AND  CEREMONIES. 

We  are  more  apt  to  associate  religious  observances 
with  the  absence  of  food  than  with  its  abundance.  When 
we  are  fasting,  we  feel  worshipful,  that  is  we  are  sup- 
posed to,  rather  than  when  we  are  feasting.  The  spirit- 
ual nature  is  more  cultivated  when  the  bill  of  fare  is 
absent,  or  abbreviated,  than  when  the  cook  and  the 
waiter  are  busy  and  the  table  is  loaded  with  delicious 
viands.  Perhaps  this  is  a  part  of  the  human  weakness 
which  associates  God  with  the  time  of  need.  He  is  a 
very  "present  help  in  trouble,"  and  when  the  trouble  is 
gone,  we  are  apt  to  let  God  go,  too.  But  it  is  also  the 
result  of  our  new  knowledge  of  the  laws  of  nature  which 
has  given  us  a  changed  idea  of  the  relation  of  the  Deity  to 
our  daily  supplies.  He  is  present  more  truly  in  the  lat- 
ter thought  than  in  the  older,  but  not  immediately  and  in 
so  much  detail. 

To  the  ancients  the  Gods  were  legion,  and  every  de- 


440 

R.eligious   Observances 


partment  of  life,  and  almost  every  act  of  life,  had  its 
presiding  Deity,  and  hence  it  is  that  so  far  as  the  formal- 
ities are  concerned,  there  was  a  larger  recognition, 
whether  a  more  real  one  or  not,  in  the  ancient  times 
than  in  the  presence  of  God  in  their  daily  life.  Now  among 
all  the  rest  all  that  related  to  food  had  its  series  of 
Deities. 

Food  supplies,  cooking,  eating,  drinking,  each  had 
its  own  God  or  Goddess  to  be  especially  recognized. 

Among  the  Hebrews,  of  course,  there  was  the  one 
God,  Jehovah,  but  the  formal  recognition  of  the  pres- 
ence in  the  daily  life  was  marked.  Their  sacrifice  was 
part  of  a  meal;  each  meal  was  a  religious  service.  The 
victim  for  the  sacrifice  was  slain  and  part  consumed 
upon  the  altar,  and  then  what  was  left  by  the  victim  was 
eaten  by  the  priests,  by  the  family  or  by  the  group.  The 
food  regulations  of  the  Mosaic  Legislation  are  not  sim- 
ply sanitary  and  dietetic;  they  also  have  their  religious 
significance.  Among  all  the  Orientals  eating  is  in  the 
nature  of  a  covenant. 

Dr.  Hamlin  tells  a  story  of  an  incident  when  he  was 
at  dinner  with  a  Turkish  Governor.  The  Governor 
handed  Dr.  Hamlin  a  piece  of  roast  mutton  and  asked, 
"Do  you  know  what  I  have  done?"  "You  have  given 
me  an  excellent  piece  of  roast  mutton,"  Dr.  Hamlin  re- 
plied. The  Governor  looked  at  him  and  said:  "By  that 
act  I  have  pledged  every  drop  of  my  blood  that  while  you 
are  in  my  territory,  no  evil  shall  befall  you.  For  that 
space  we  are  brothers."  To  drink  together  meant  a 
peaceable  reception;  to  take  food  together  was  a  pledge 
of  amity  while  in  the  other's  territory;  to  eat  salt  to- 
gether  constituted   a   life   long  friendship. 


441 

R.eligious   Observances 


In  ancient  E,e[\pt  after  the  regular  meal  was  eaten 
and  before  the  drinking  began,  a  mummy  was  held  to 
each  guest  in  turn,  with  this  sentiment,  "Gaze  here  and 
drink  and  be  merry,  for  when  you  die,  such  will  you 
be."  Such  a  warning  as  this  must  surely  have  acted, 
as  the  priest  probably  intended,  as  a  warning  against 
over-indulgence  in  the  flowing  bowl. 

Among  the  Greeks  the  relation  between  religious 
ceremony  and  their  daily  life  was  very  close;  and  no- 
where more  so  than  in  the  matter  of  food.  Demeter  was 
the  Goddess  of  the  harvest,  of  corn,  of  bread.  Hestia 
was  the  Goddess  of  the  hearth,  of  the  fire.  The  open 
hall  between  the  public  and  the  more  private  apartments 
of  the  house  was  for  religious  offerings  and  meals.  The 
hearth  being  dedicated  to  Hestia,  was  originally  the 
place  of  gathering  for  the  family.  In  the  course  of  the 
meal  part  of  the  food  was  sacrificed  to  the  Goddess. 
Three  libations  of  wine  were  presented  to  the  Olympian 
Deities,  to  the  household  Deities,  and  to  Zeus  Soter, 
with  accompaniments  of  music.  The  guests  were  thus 
reminded  that  all  they  did  was  in  the  presence  of  the 
Gods.  The  incense  burned  at  meals  was  an  act  of  wor- 
ship to  the  Gods,  as  well  as  for  its  olfactory  effect.  The 
meals  which  Homer  describes  were  religious  in  char- 
acter, as  the  following  extracts  will  show: 

Tlie  two  quotations  from  the  Iliad  are  in  connection 
with  the  suppers  held  by  the  leaders  of  the  Greeks  be- 
fore Troy,  as  they  were  discussing  the  plans  for  bringing 
Achilles  back. 
"Then  poured  the  heralds  water  on  the  hands 

Of  those  who  sat.    The  young  men  crowned  willi  wine 

The  goblets,  and  in  seemly  order  passed 

The  brimming  cups,  distributing  to  each; 

Part  to  the  Gods  they  poured,  and  next  they  drank 
As  each  might  choose."  Iliad  IX.,  212-17. 


442 

Religious    Observances 


"Achilles  served  the  meats  and  took  his  seat  against 
the  wall  in  front  of  great  Ulysses.  There  he  bade  his 
friend  Patroclus  offer  sacrifice,  casting  the  first  rich 
morsel  to  the  flames." — Iliad  IX.,  268-72. 

The  reference  to  the  Odyssey  gives  us  a  picture  of 
the  supper  where  Ulysses  was  entertained  by  the  swin- 
herd: 

"And  now  arose 
The  swine-herd  to  divide  the  whole,  for  well 
He  knew  the  duty  of  a  host.     He  made 
Seven  parts;  and  one  he  offered  to  the  Nymphs. 
To  Hermes,  son  of  Alaia,  one,  and  both 
With  prayer;  the  rest  he  set  before  the  guests. 
He  spoke  and  burned  to  the  eternal  Gods 
The  firstlings,  and  poured  out  the  red  dark  wine. 

Od.  14,  530-548. 

It  seems  to  be  a  fact  that  among  the  Spartans,  and 
possibly  among  all  the  Greeks,  the  chief  source  of  their 
meat  supplies  was  from  the  remains  of  sacrifices  offered 
to  their  Gods.  It  is  for  this  reason  that  the  buying  and 
eating  of  meats  which  had  been  offered  to  idols  became 
such  an  important  question  among  the  early  Christians, 
as  Paul  discusses  it  in  his  letter  to  the  Romans. 

Among  the  Romans  practically  the  same  conditions 
prevailed,  with  many  differences  of  course  in  name  and 
detail.  Ceres  was  the  Goddess  of  Agriculture,  com  and 
bread.  Dionysus  the  God  of  the  vine  and  of  wine,  and 
Vesta  the  Goddess  of  the  hearth  and  the  fire.  In  the 
old  times,  and  when  the  houses  were  small  and  nearly  all 
the  life  was  included  in  one  room,  the  Lares  and  Pen- 
ates, the  Household  Deities,  were  kept  in  the  atrium  or 


443 

Religious    Observances 


central  room.  The  hearth  was  near  the  image  and  was 
the  place  of  sacrifice,  so  that  the  family  meal  was  eaten 
near  the  sacred  flame,  and  both  cooking  and  eating 
were  presided  over  by  the    Deities. 

When  the  houses  became  larger  and  there  was  a  sep- 
arate chapel  for  the  images  of  the  Gods,  the  hearth  was 
still  the  place  for  sacrifices  and  was  the  center  of  the 
life. 

In  the  House  of  Pansa  in  Pompeii  there  were  found 
pictures  of  the  Lares  and  the  Penates  in  the  kitchen 
presiding  over  its  important  duties.  The  movable  braz- 
ier which  was  used  in  connection  with  the  sacrifice  at 
the  altar  was  also  used  in  the  kitchen  in  cooking  and  in 
the  dining  room  for  keeping  the  viands  hot.  In  the 
meals  of  the  Romans  the  household  Deities  were  brought 
in  and  placed  on  the  tables,  or  else  special  tables  with 
meat  and  salt  placed  before  their  shrines.  The  first 
morsel  of  food  was  cast  into  the  hearth ;  the  slave  an- 
nounced, "The  Gods  are  propitious,"  and  a  period  of 
silence  was  enjoined  in  their  honor. 

The  choicest  morsel  was  always  for  the  Gods,  and 
the  first  toast  was  drunk  to  Jupiter. 

It  will  seem  from  these  references  that  religion  and 
the  regimen,  that  Deity  and  Dietetics  were  closely  asso- 
ciated. The  changed  ideas  concerning  the  relation  of 
the  Gods  to  the  details  of  life  has  changed  the  forms  of 
the  religious  ideas  connected  with  cooking  and  eating 
and  the  frequency  of  the  ceremonies.  P.ut  the  fact  that 
these  details  are  all  a  part  of  God's  law  still  remains,  and 
finds  expression  in  the  custom  of  "returning  thanks,"  of 
"saying  grace,"  and  of  asking  the  blessing. 


444 

Religious    Observances 


Two  things  are  recognized  by  this  custom.  First, 
God  is  the  giver  of  every  good  gift.  We  are  bound  to 
recognize  His  care  and  His  gift.  Second,  we  need  the 
care  of  God  in  order  to  make  the  best  use  of  the  bless- 
ing which  he  has  bestowed. 

In  Burns'  "Cotter's  Saturday  Night"  we  have  the 
beautiful  pictures  of  grace  after  meals: 
"The  cheerful  supper  done,  wi'  serious  face 

They  round  the  ingle  form  a  circle  wide; 

The  sire  turns  o'er  wi'  patriarchal  grace, 

The  big  ha'  Bible,  ance  his  father's  pride. 

The  priest-like  father  reads  the  sacred  page, 

How  Abraham  was  the  friend  of  God. 

Then  kneeling  down,  to  heaven's  eternal  King, 

The   saint,  the  father   and   the   husband   prays."  115 

THE  "ANGELUS"   IN  NEW  YORK. 

The  subject  of  "The  Angelus" — Millet's  famous  pic- 
ture— is  enacted  every  day  in  New  York  City.  Not  in 
the  theater  or  in  private  theatricals  by  the  best  people, 
but  in  the  streets  by  the  laboring  classes.  You  may 
have  seen  it  every  day,  but  perhaps  you  have  not  noticed 
its  significance. 

The  chimes  of  St.  Patrick's  ring  out  at  noon-time, 
and  instantly  the  policeman  on  his  beat,  the  newsboy 
at  his  stand,  the  vender  of  fruit  and  peanuts,  the  white- 
clad  street  sweeper,  pauses  for  a  moment  in  his  work 
and  bows  his  head. 

That  the  signal  for  "The  Angelus"  is  run  on  all  the 
bells  of  all  the  Roman  churches  in  this  city,  as  it  is  in 


445 

Religious    Observances 


all  the  Catholic  churches  the  world  over,  is  a  well  known 
fact,  but  if  you  want  to  see  "The  Angelus"  in  its  proper 
setting,  it  is  necessary  to  go  out  into  the  cultivated  fields 
beyond  the  city  limits,  either  across  into  New  Jersey  or  up 
to  New  York  State. 

There,  in  the  field,  on  the  road,  wherever  the  devout 
laborer  may  happen  to  be,  the  arrival  of  the  hour  brings 
him  to  a  standstill. 

The  practice  of  offering  prayer  in  this  way  is  more  to 
be  seen  among  the  Italians  of  the  laboring  class  than 
among  any  other  people.  They  are  newer  to  the  country 
and  the  customs  of  the  old  country  hold  them  strongly  to 
its  observance. 

Men  are  more  likely,  perhaps,  to  perform  their  de- 
votions when  they  are  working  for  themselves  than 
when  they  are  working  for  other  people.  Therefore,  it 
is  among  the  Italian  small  farmers  round  about  New 
York  that  the  observance  is  general.  When  working 
among  the  long  rows  of  vegetables  that  they  are  culti- 
vating in  the  heat  of  the  sun  for  the  metropolitan  mar- 
ket, they  may  be  seen  to  stop  at  high  noon,  as  the  bell 
rings  out  the  hour,  to  murmur  the  "Ava  Maria"  with 
bowed  heads  and  clasped  hands. 

RELIGIOUS  THOUGHTS. 

God  is  a  kind  Father.  He  sets  us  all  in  the  places  He 
wishes  us  to  be  employed;  and  that  employment  is  truly 
"Our  Father's  business." 

He  chooses  work  for  every  creature  whicii  will  be 
delightful  to  them,  if  they  do  it  simply  and  humbly. 

He   gives   us  always    sense   enough    and    strength 


446 

Religious    Observances 


enough  for  what  He  wants  us  to  do;  if  we  either  tire 
ourselves  or  puzzle  ourselves,  it  is  our  own  fault,  and 
we  may  always  be  sure,  whatever  we  are  doing,  that 
we  cannot  be  pleasing  him  if  we  are  not  happy  our- 
selves. — J.  Ruskin. 

IN  THE  ECONOMY  OF  THE  HOME 

There  should  be  a  just  recognition  of  the  Father  after 
whom  every  family  in  heaven  and  earth  is  named.  The 
family  is  the  fountain  of  the  State  and  the  Church.  Or- 
iginally it  was  the  seat  of  authority  out  of  which  grew 
in  time  the  clan,  the  tribe  and  the  nation.  Originally  is 
was  the  church ;  and  the  father  was  the  high 
priest,  so  that  the  family  altar  precedes  the  altar  of  the 
sanctuary.  The  home  is  everywhere,  so  that  even  where 
there  is  no  church  organization,  there  can  be  a  church. 
One  reason  why  worship  in  the  family  is  not  always 
observed  is  that  the  head  of  the  house  finds  it  difficult 
to  lead  in  the  prayers  of  the  household,  and  it  is  thought 
that  a  few  prayers  to  be  read  might  be  found  of  great 
service  in  this  work.  Another  difficulty  is  that  some 
who  are  quite  familiar  with  the  Bible,  are  yet  not  quite 
always  able  to  select  passages  peculiarly  suitable  for 
such  a  service,  particularly  on  special  occasions.  A 
brief  collection  of  scripture  and  prayers  are  therefore 
here  presented. 

In  many  households  the  time  for  worship  is  before 
or  after  breakfast,  or  after  supper,  or  just  before  retir- 
ing. This  worship  may  be  varied;  sometimes  scriptures 
and  prayers,  sometimes  repeating  of  verses  or  hymns 


447 

Religious    Observances 


for  the  children,  sometimes  the  singing  of  a  hymn.  It  is 
a  pleasant  custom  sometimes  to  repeat  the  Apostle's 
Creed  together,  or  the  Te  Deum,  or  the  Lord's  Prayer, 
or  the  Ten  Commandments. 

In  some  families  where  school  or  business  make  a 
daily  service  difficult,  family  worship  can  be  observed 
at  least  on  Sundays.  Every  family  ought  to  have  a 
few  hymn  books  to  use  at  such  a  service. 

Parents  can  avail  themselves  of  collections  of  prayers 
for  family  use,  where  will  be  found  services  of  scripture 
and  prayer  and  praise  for  longer  or  shorter  periods,  and 
for  special  occasions. 

Books  written  for  family  worship  by  Rev.  F.  H. 
Taylor,  Dr.  Spurgeon,  Bishop  Simpson,  Dr.  J.  S.  Mills, 
the  Episcopal  Prayer  Book,  and  many  Roman  Catholic 
Prayer  Books  may  be  profitably  consulted. 

A  beautiful  collection  of  "Prayers  of  the  Ages,"  by 
Caroline  L.  Whitmarsh,  is  published  in  Boston. 

Prayer  in  time  of  trouble,  from  Mills'  Manual  of 
Family  Worship: 

"O  God,  thou  art  refuge  in  all  times  of  distress,  thou 
hast  said,  'Call  upon  me  in  the  day  of  trouble,  and  I  will 
answer  thee.'  We  know  that  thou  art  true,  and  that  thy 
promise  cannot  fail.  In  this  the  time  of  our  sorrow  and 
distress  we  come  to  thee.  Extend  to  us  thy  almighty 
arm  and  deliver  us,  for  we  are  poor  and  needy  and  help- 
less." 


448 


Religious    Observances 


Prayer  for  Christian  Graces : 

"Give  me,  O  Lord,  purity  of  lips,  a  clean  and  inno- 
cent heart;  and  rectitude  of  action.  Give  me  humility 
and  patience,  abstinence,  chastity,  prudence,  justice,  for- 
titude, temperance.  Give  me  the  spirit  of  wisdom  and 
understanding,  the  spirit  of  counsel  and  of  strength,  the 
spirit  of  knowledge  and  godliness,  and  of  thy  fear. 
Make  me  ever  to  seek  thy  face  with  all  my  heart,  all  my 
soul  and  all  my  mind;  grant  me  to  have  a  contrite  and 
humbled  heart  in  thy  presence  and  to  prefer  nothing  to 
thy  love.  Most  high,  eternal  and  ineffable  wisdom,  drive 
away  from  me  the  darkness  of  blindness  and  ignorance ; 
most  high  and  eternal  strength,  deliver  me;  most  high 
eternal  fortitude,  assist  me;  most  high  and  incompre- 
hensible light,  illuminate  me;  most  high  and  infinite 
mercy,  have  mercy  on  me."    Amen. 

"We  know,  O  God,  that  every  affliction  we  bear  is 
sent  in  mercy  and  designed  for  our  own  good.  We 
would  not  murmur  nor  repine  at  thy  dealings  with  us. 
We  confess  that  our  severest  trials  are  far  lighter  than 
we  deserve.  Thou  hast  not  dealt  with  us  after  our 
sins  nor  rewarded  us  according  to  our  iniquities.  May 
we  receive  the  lesson  that  thou  art  teaching  us;  may  it 
bring  forth  the  peaceable  fruits  of  righteousness  in  our 
lives. 

"When  it  pleases  thee,  remove  this  trial.  May  we 
always  find  thy  grace  sufficient  and  patiently  await  thy 
time  and  abide  thy  will,  and  even  glory  in  tribulations 
and  distresses  for  thy  sake,  and  through  the  constraining 
power  of  thy  love.  In  the  name  of  our  Redeemer. 
Amen." 


449 

Religious    Observances 


Prayer  for  the  Sick: 

"O  God  of  all  compassion,  thou  dost  not  afflict  us 
willingly,  but  like  a  father  his  children  so  thou  pitiest 
them  that  fear  thee.  Tlierefore  are  we  emboldened  to 
come  to  thee  at  this  time  of  our  sore  distress  and  ap- 
prehension. Thou  art  a  refuge  for  us  in  this  day  of 
our  calamity. 

"We  beseech  thee  to  look  upon  thy  servant,  who  at 
this  time  lieth  grievously  sick.  Bestow  upon  the  suf- 
ferer, if  it  please  thee,  ease  and  repose  of  body,  with 
all  needful  composure  and  patience  of  soul.  Extend  at 
this  hour  of  need  thy  heavenly  supjjort.  Give  him,  O 
God,  perfect  submission  to  thy  fatherly  will  and  un- 
shaken trust  in   thy  fatherly  goodness." 

Prayer  for  Our  Country — From  Mill's  Manual  Fam- 
ily Worship: 

"O,  thou  God  of  all  grace,  who  are  the  bountiful 
giver  of  every  good  gift  and  mercy  that  gladdens,  com- 
forts and  blesses,  to  thee  do  we  turn  with  gratitude  in 
our  hearts  and  praises  on  our  tongue  for  all  thy  good- 
ness. 

"Especially  would  we  praise  thee  for  thy  gracious 
deahng  with  us  as  a  people;  for  thou  hast  made  us  a 
great  nation  and  given  us  a  name  among  the  nations  of 
the  earth.  Thou  hast  exalted  us  to  a  great  pinacle  of 
wealth  and  glory,  but  not  for  our  righteousness  sake. 
O,  that  we  may  use  all  of  thy  benefits  to  glorify  thee  and 
to  spread  abroad  the  knowledge  and  glory  of  thy  great 
name. 


450 

Religious    Observances 


"Thy  spiritual  mercies  are  great.  Houses  of  prayer 
cover  our  lands,  and  thy  truth  is  the  heritage  of  our 
children. 

"O  pour  out  thy  spirit  upon  our  land,  and  cause  our 
nation  to  walk  worthy  of  its  high  vocation.  Bless  the 
President  and  Cabinet  and  the  members  of  Congress  and 
the  Governors  of  the  several  States,  and  all  who  are  in 
authority  over  us.  May  all  their  plans  be  begun  and 
carried  forward,  and  completed  in  thee,  for  happy  is  the 
nation  whose  God  is  the  Lord." 

Prayer  Before  Work.    From  "Prayers  of  the  Ages": 

"O,  eternal  God,  who  has  made  all  things  for  man, 
and  man  for  thy  glory,  sanctify  my  body,  my  soul,  my 
thoughts  and  my  intentions,  my  words  and  my  actions, 
that  whatsoever  I  shall  speak,  or  think,  or  do,  may  be 
by  me  designed  to  the  glorification  of  thy  name;  and  by 
thy  blessing  it  may  be  effectual  and  successful  in  the 
work  of  God,  according  as  it  can  be  capable. 

"Lord,  turn  my  necessities  into  virtues,  the  works 
of  nature  into  the  works  of  grace,  by  making  them  or- 
derly, regular  and  temperate,  subordinate  and  profitable, 
to  ends  beyond  their  own  proper  efhcacy ;  and  let  no 
pride  or  self  seeking,  no  covetousness  or  revenge,  or 
impure  mixture,  or  unhandsome  purposes,  no  little 
ends,  and  low  imaginations,  pollute  my  spirit  and  un- 
hallow  any  of  my  words  or  actions;  but  let  my  body  be 
a  servant  to  thy  spirit,  and  both  body  and  spirit  servants 
of  thee;  doing  all  things  for  thy  glory  here.    Amen." 

Prayer  for  One  Leaving  Home,  From  Dyke's  Fam- 
ily Prayers: 


451 

Religious   Observances 


"O  thou  in  whose  hands  are  all  the  corners  of  the 
earth,  and  whose  are  all  our  ways,  we  earnestly  entrust 
to  thy  watchful  Providence  our  son  who  leaves  us  for 
a  new  sphere  of  duty  in  another  home.  Shepherd  of 
Israel,  lead  him  (or  her)  forth  on  this  unknown  way; 
make  darkness  to  be  light  before  him,  and  crooked 
things  straight.  In  whatever  circumstances  his  lot  may 
be  cast,  teach  him  to  cleave  continually  to  thee,  and  to 
walk  before  thee  with  a  perfect  heart.  Let  integrity 
and  uprightness  preserve  him.  Keep  his  feet  from  the 
company  of  the  scornful;  deliver  him  from  evil  example. 
Teach  him  to  order  his  steps  with  discretion,  and  what- 
soever he  doeth  do  thou  cause  it  to  prosper.  From  time 
to  time  send  us  good  tidings  of  his  welfare,  we  beseech 
thee;  and,  though  sundered  in  body,  may  we  often  meet 
in  spirit  before  thy  throne  of  grace.  Preserve  affection 
green  in  absence;  and  reunite  us  as  a  family  here,  if  it 
please  thee.     Amen." 

Prayer  on  a  Birthday.     From  Dyke's  Daily  Prayers: 

"In  thy  hand,  O  God,  is  hidden  the  number  of  our 
days.  Help  us  that  we  may  spend  them  as  it  pleaseth 
thee.  We  humbly  unite  to  ask  a  special  blessing  today 
for  that  member  of  the  family  circle  who  is  beginning 
another  year  of  life.  Accept  our  warmest  gratitude, 
Lord,  for  sparing  thy  servant  in  mercy  to  behold  the  re- 
turn of  this  day,  as  for  all  thy  continual  loving  kindness 
in  the  past.  P'orgive  what  has  been  amiss,  O  God;  con- 
tinue thy  loving  kindness  still. 

Prolong,  we  beseech  thee,  the  life  that  is  dear  to 
us,  and  make  this  to  be  the  happiest  and  best  of  all  the 


452 

R^eligious    Observances 


years  which  he  hath  seen.  Give  us  everyone  more 
power  to  Hve  by  faith,. to  see  the  things  that  are  invisible 
to  sense,  and  to  love  those  that  are  above.  Reminded  as 
we  are  of  the  swift  lapse  of  time,  oh,  help  us  to  make 
ourselves  ready  for  the  joys  of  eternity." 

For  Christmas  Day.    Taylor's  Home  Worship: 

"O  thou  who  didst  humble  thyself  to  be  born  of  a 
virgin,  the  everlasting  Son  of  the  Father,  the  Prince  of 
Peace,  we  bless  and  adore  thee  for  thy  grace  and  com- 
passion to  us  sinners. 

"We  give  thanks  unto  the  Father,  who  so  loved  the 
world  that  He  gave  His  only  begotten  Son,  that  who- 
soever believeth  in  Him  should  not  perish,  but  have 
everlasting  life.  We  praise  and  worship  thy  Son,  who 
took  upon  Him  our  nature,  that  He  might  redeem  us  to 
God.  O,  grant  us,  we  beseech  thee,  thy  peace  through 
the  forgiveness  of  sins,  reconciliation  with  God  and  the 
indwelling  of  the  spirit,  that  we  may  glorify  and  praise 
thee  in  our  lives  for  all  that  we  have  heard  and  seen  of 
thy  grace. 

"May  the  children  of  this  family  remember  that  Jesus 
came  as  a  little  child  to  bless  them !  May  they  give  their 
hearts  to  His  love!  And  may  we  all,  in  the  spirit  of  lit- 
tle children,  love  and  serve  Him  who  came  into  the 
world  to  save  sinners.  And,  O,  may  the  world  be  saved; 
may  all  men  come  to  Christ ;  may  peace  reign  on  earth, 
and  good  will  bind  our  hearts  together  for  the  glory  of 
God!  And  to  the  Father,  Son  and  Holy  Spirit  be  honor 
and  praise  throughout  all  ages.    Amen." 


453 

R.eligious    Observances 


For  Thanksgiving  Day.    Taylor's  Home  Worship: 

"It  is  a  good  thing  to  give  thanks  unto  the  Lord  and 
to  sing  praises  unto  thy  name.  O,  most  high,  to  show 
forth  thy  oving  kindness  in  the  morning  and  thy  faithful- 
ness every  night.  O,  God  our  Preserver!  we  thank  thee 
for  the  refreshment  of  sleep  and  the  renewal  of  strength; 
for  the  light  of  the  morning  and  for  the  promises  and 
hopes  that  shine  upon  us  from  thy  Holy  Word.  We 
devote  to  thee  our  powers  of  reason,  of  affection  and  of 
active  service,  praying  that  we  may  have  the  grace  to 
glorify  thee  in  our  bodies  and  spirits,  which  are  thine. 

"We  thank  thee  for  our  home,  for  our  friends,  the 
pleasant  things  that  surround  us,  and  all  the  beautiful 
and  serviceable  things  of  the  world,  which  thou  hast 
made.  Teach  us,  O  God,  to  use  this  world  as  not  abus- 
ing it ;  and  in  all  and  through  all  that  we  receive  to 
chiefly  desire  and  love  thee,  the  giver.  We  bring  to  thee 
our  special  thanksgiving  for  all  thy  mercies,  temporal 
and  spiritual,  of  another  year." 

A  New  Year's  Prayer. 

From  Taylors'  Home  Worship : 

"We  bless  thee  that  thou  hast  brought  us  to  the  be- 
ginning of  a  new  year.  Oh,  may  thy  love  surround  us 
and  sustain  us;  thy  Grace  sanctify  and  save  us.  We 
know  not  what  a  day  may  bring  forth;  but  wc  leave  all 
that  concerns  us  to  thy  wisdom  and  thy  love.  If  it 
shall  please  thee  to  give  us  health  and  prosperity,  may 
we  use  our  strength  in  thy  service,  our  means  for  the 
advancement  of  thy  kingdom.    If  thou  sliall  send  advers- 


454 

Religious    Observances 


ity,  may  we  glorify  thee  by  patience,  humility  and  hope! 
and  by  all  the  lessons  of  thy  Providence  and  thy  word, 
may  we  daily  grow  in  grace!  Forgive  us,  O  Lord,  that 
we  have  ever  wandered  from  thee;  that  we  have  so  often 
grieved  and  offended  thee.  Bless  us  this  day,  we  pray 
thee,  and  every  day,  in  all  the  concerns  of  life;  do  thou 
minister  to  our  necessities  and  multiply  our  comforts, 
prosper  our  undertakings  and  increase  our  joys,  enlarge 
our  usefulness,  and  in  all  and  through  all,  enrich  us  with 
thy  mercy.    Amen." 

Prayer  for  Peace. 

From  an  Episcopal  Prayer  Book: 

"O  God,  from  whom  all  holy  desires,  all  good  coun- 
sels, and  all  just  works  do  proceed,  give  unto  thy  serv- 
ants that  peace,  which  the  world  cannot  give;  that  our 
hearts  may  be  set  to  obey  thy  commandments,  and  also 
by  thee,  we  being  defended,  from  the  fear  of  thy  ene- 
mies, may  pass  our  time  in  rest  and  quietness,  through 
the  merits  of  Jesus  Christ  our  Savious.    Amen." 

Prayers  for  Special  Occasions. 

A  Morning  Prayer  from  the  Episcopal  Prayer  Book: 

"O  Lord  our  Heavenly  Father,  almighty  and  ever- 
lasting God,  who  has  safely  brought  us  to  the  beginning 
of  this  day,  defend  us  with  thy  mighty  power,  and  grant 
that  this  day  we  fall  into  no  sin,  neither  run  into  any 
kind  of  danger,  but  that  all  our  doings  being  ordered 
by  thy  governance,  may  be  righteous  in  thy  sight, 
through  Jesus  Christ  our  Lord.    Amen." 


455 

R.eligious    Observances 


From  tlie  Episcopal  prayer  book : 

"To  our  prayers,  O  Lord,  we  join  our  unfei.cTied 
thanks  for  all  thy  mercies ;  for  our  being,  our  reason, 
and  all  other  endowments  and  faculties  of  soul  and  body ; 
for  our  health,  friends,  food  and  raiment,  and  all  the 
other  comforts  and  conveniences  of  life." 

A  morning  Prayer. 

From  Martineaus'  Service  Book: 

"God,  our  Heavenly  Father,  quicken  in  me,  we  be- 
seech thee,  every  good  and  pure  thought,  and  strength- 
en us  in  our  devout  resolves  this  day.  Let  no  unhallow- 
ed word  pollute  the  tongues  which  thou  hast  made  to 
praise  and  bless  thee;  no  evil  action  defile  the  sanctu- 
aries which  thou  hast  in  thy  wondrous  mercy,  chosen 
for  thyself.  Remove  what  ever  in  us  may  be  a  hindrance 
to  holy  living,  or  a  stumbling  block  in  another's  way. 

"May  our  trust  in  thee  and  our  kindness  to  one  an- 
other, never  fail:  may  we  bring  to  thee  not  only  a  hum- 
ble spirit  of  obedience  but  also  great  love.  O  Lord  God, 
make  us  what  thou  wouldest  have  us  to  be,  and  may  we 
do  what  thou  wouldest  have  us  to  do,  only  be  thou  with 
us  to  cleanse  and  renew,  to  teach,  rule  and  sustain  us ; 
till  at  last  we  come  to  thee;  to  dwell  forever  with  thee 
and  thy  saints  in  light.    Amen." 

A  Morning  Prayer  from  Matthew  Henry: 

"O  Lord,  lift  up  the  light  of  thy  countenance  upon 
us;  let  thy  peace  rule  in  our  hearts  and  may  it  be  our 
strength,  and  our  song  in  the  house  of  our  pilgrimage. 


456 

Religious    Observances 


We  commit  ourselves  to  thy  care  and  keeping  this  day; 
let  thy  grace  be  mighty  in  us,  and  sufficient  for  us,  and 
let  it  work  in  us  both  to  will  and  to  do  of  thine  own 
good  pleasure,  and  grant  us  strength  for  all  the  du- 
ties of  the  day.  Keep  us  from  sin  and  give  us  the  rule 
over  our  own  spirits;  and  keep  us  from  speaking  un- 
advisedly with  our  lips.  May  we  Hve  together  with 
peace  and  holy  love,  and  do  thou  command  thy  blessing 
upon  us,  even  life  for  evermore.  Prepare  us  for  all  the 
events  of  the  day,  for  we  know  not  what  a  day  may 
bring  forth.  Give  us  Grace  to  "deny  ourselves;  and  to 
follow  in  the  steps  of  our  Lord  and  master.    Amen." 

An  Evening  Prayer: 

"O  Blessed  God,  who  neither  slumberest  nor  steep- 
est, take  us  into  thy  gracious  keeping  for  this  night,  and 
make  us  mindful  of  that  night  where  the  noise  of  this 
busy  world  shall  be  heard  by  us  no  more.  O  Lord,  in 
whom  we  trust,  help  us  by  thy  grace  so  to  live,  that  we 
may  never  be  afraid  to  die,  and  grant  that  at  the  last 
as  now  our  even  song  may  be:  I  will  lay  me  down  in 
peace  and   sleep,   for  thou   Lord   makest   me    dwell   in 

safety.     Amen." 

BLESSINGS. 

With  all  thy  gifts,  O  Lord,  grant  unto  us  the  grace 
of  humble,  lowly,  and  obedient  hearts  that  we  may 
serve  thee  with  all  the  strength  we  recive  from  this  daily 
bounty  of  the  Heavenly  Father. 

We  thank  thee  for  this  refreshment  and  rest  in  our 
busy  day  and  pray  that  with  renewed  strength  we  may 
continue  in  thy  service  for  Jesus'  sake. 


457 

R^eligious    Observances 


Table   Blessing. 

For  children  to  repeat : 

"For  these  and  all  thy  gifts  of  love 
We  give  thee  thanks  and  praise; 
Look  down,  O  Father,  from  above 
And  bless  us  all  our  days.    Amen." 

Help  us,  O  Lord,  whether  we  eat  or  drink,  or  what- 
soever we  do,  to  do  all  to  thy  honor  and  glory,  through 
Jesus  Christ  our  Lord. 

We  bless  thee,  O  Father,  for  home,  and  children  and 
friends,  for  food  and  for  raiment.  Help  us  to  render 
thanks  for  all  of  the  benefits  that  we  have  received  at 
Thy  hands.    Amen. 

Make  us  thankful  for  our  daily  bread,  and  help  us 
by  thy  grace  to  become  worthy  to  eat  bread  in  the 
kingdom  of  God. 

We  praise  thee,  our  Father,  for  giving  us  day  by 
day  our  daily  bread.    Help  us  to  be  thankful. 

CHILDREN'S  PRAYERS. 

For  morning: 

Now  I  wake  and  see  the  light, 

I  pray  thee  Lord  to  lead  me  right 

In  all  I  do  and  think  and  say, 

I  pray  thee  Lord  to  guide  my  way.    Amen. 

117 


458 


R.eligious    Observances 


BLESSINGS. 
GREEK. 


The  following  is  a  brief  sketch  of  a  simple  form  of 
devotional  exercise,  as  written  by  an  educated  Greek 
scholar,  in  the  year  A.  D.  1903 : 

When  the  religious  Grecian  family  awakens  in  the 
morning,  the  first  thing  they  do  after  robing  themselves, 
is  to  (stop  or  pause)  ?  with  bowed  heads  before  (an  altar) 
or  pictures?  which  represent  some  of  the  Angels,  or  the 
Apostles,  the  Crucifix  (or  the  Cross  of  Christ),  then  they 
cross  themselves  and  say  : 

We  pray  you  our  Father  in  Heaven  and  the  Son,  and 
the  Holy  Spirit,  the  Trinity,  never  separated,  three  in 
one,  to  forgive  us  all  our  sins ;  to  abstain  from  all  iniquity 
and  wickedness.  We  pray  thee  that  if  we  do  not  under- 
stand what  our  duty  is,  to  teach  us  our  full  duty ;  teach 
us  the  way  we  ought  to  follow  thee;  teach  us  to  do  that 
which  is  right;  and  to  forgive  us  as  we  should  forgive 
others  that  trespass  against  us. 

We  pray  thee  to  keep  away  from  us  evil  spirits  (or  the 
devil)  ?    Amen. 

We  pray  thee  to  bless  the  food  of  which  we  shall  par- 
take this  day,  and  give  us  strength  to  do  Thy  holy  will. 
Amen. 

Note — The  educated  Greek  instead  of  saying 
"Amen,"  at  the  close  of  an  Invocation,  says  simply 
"GOD." 

A  SILENT  GRACE. 

In  simply  bowing  heads  for  a  brief  time  is  often 
observed  on  occasions  when  the  host  or  hostess  have 


459 

R.eligious    Observances 


reason  to  believe  that  guests  may  entertain  varying 
religious  beliefs,  which,  if  spoken  words  were  uttered, 
might  not  harmonize  with  others'  ethical  views;  but 
certain  it  is  that  all  persons  can  unite  in  so  simple  a 
ceremony  in  recognition  of  a  Supreme  Intelligence. 

FROM  THE  KORAN. 

After  prostration  say:  "God  is  our  God;  the  eter- 
nal God.  He  begetteth  not,  nor  is  he  begotten.  He 
furnisheth  this  food  against  hunger,  thirst  and  starva- 
tion that  we  may  serve  Him.    Praise  only  one  God." 

FROM  CHINESE  BUDDISM. 

After  entire  prostration  say:  "We  pray,  we  ponder, 
we  are  exhorted  to  fix  our  mind  on  Buddha  before  our 
eating.  All  Hail  Buddha  of  by-gone  ages — by  this 
food  bless  all  our  acts,  bright  mirror  of  Divine 
Excellence. 

ANOTHER  FROM  THE  SAME. 

Bowing  the  head  in  attitude  of  prayer,  say:  "I  vow 
as  I  am  about  to  partake  of  this  food  to  live,  act  and 
meditate  rightly,  praying.  Divine  Buddha,  in  this  wise: 
enter  me  in  to  highest  Nirrana." 

FROM  THE  ZEND  AVESTA. 

Tlie  good  thoughts,  good  deeds  we  offer  with  those 
meat  offerings  and  with  thcni  we  pray  a  timely  prayer 
for  blessing.  We  pour  out  our  libation  to  Thy  praise; 
O  thou  Great  Giver  of  all.  May  his  veritable  Grace 
shine  upon  us  while  we  partake  of  these  foods. 


460 

Religious    Observances 


BLESSINGS, 

Or   grace    before   meat.        Simple    forms   united   to   the 

Christian  faith  and  all  forms  of  civilized 

religious  beliefs. 

FORMS. 

O  Thou  who  has  given  us  bread  from  heaven,  help 
us  to  receive  these  gifts  of  nourishment  for  the  body  in 
grateful  remembrance  of  thy  gift  of  endless  life.    Amen. 

FOR  THE  MORNING. 

Thou  has  kept  us  in  the  night,  be  with  us  also  in  the 
labors  of  the  day,  O  God,  and  may  thy  gifts  strengthen 
us,  and  thy  love  inspire  us,  to  be  true  to  thee.     Amen. 

FOR  THE  NOONTIME. 

We  thank  thee.  Lord,  for  noontide  rest,  and  for  these 
new  tokens  of  thy  care  and  love.  Abide  with  us  and 
guide  us  in  all  we  have  to  enjoy  and  to  do.  For  thy 
name's  sake.     Amen. 

FOR  EVENING. 

We  praise  thee,  our  heavenly  Father,  for  thy  helpful 
presence  all  the  day,  and  for  the  quiet  of  the  evening 
time.  Bless  to  our  use  these  gifts,  and  crown  the  night 
with  restful  sleep,  for  thy  love's  sake.     Amen. 

A  blessing  often  used  when  there  are  children  in  the 
home,  all  repeating  the  words  together: — 
"God  is  great,  and  God  is  good. 
And  we  thank  Him  for  our  food. 
By  His  hand  must  all  be  fed ; 
Give  us,  Lord,  our  daily  bread." 


461 

Religious    Observances 


GRACE  BEFORE  AND  AFTER  MEAT, 

FROM  A  STANDARD  CATHOLIC  PRAYER 
BOOK. 

Before  Meals. 

Bless  us,  Oh  Lord,  and  these  Thy  gifts,  which  we 
are  about  to  receive  from  Thy  bounty  through  Christ 
our  Lord.     Arren. 

After  Meals. 

We  give  Thee  thanks  for  all  Thy  benefits.  Oh  Al- 
mighty God,  who  livest  and  reignest  forever,  and  may  the 
sojIs  of  the  faithful  departed,  through  the  mercy  of  God, 
rest  in  peace      Amen. 

MORNING  PRAYER. 

(From  the  same.) 

At  Awakening  in  the  Morning. 

Oh  my  God,  my  only  good,  the  author  of  my  being, 
and  my  last  end,  I  give  Thee  my  heart. 

Praise,  honor,  and  glory  be  to  Thee  forever  and  for- 
ever.    Amen. 

(From  the  same.) 

When  clothed,  kneel  down  and  say : 

Blessed  l.c  the  Holy  and  undivided  Trinity  now,  and 
forever.  Holy,  holy,  holy  Lord  God  of  Hosts!  The  earth 
is  full  of  ihy  glory.  Glory  be  to  the  Son,  glory  be  to  tlie 
Holy  Ghost.     Amen. 


462 

R.eligious    Observances 


UNIVERSALIST. 

We  recognize  in  Thee,  O  Father,  the  author  of  every 
good  and  perfect  gift.  Thou  didst  give  us  life.  Thy 
bounty  affords  us  the  means  of  sustaining  life.  Bless 
us  as  we  partake,  and  may  all  our  strength  be  devoted 
to  Thee,  and  all  our  work  be  Thine.     Amen.  124 

A  GOOD  EXAMPLE. 

"And  he  (Jesus)  took  the  seven  loaves,  and  having 
given  thanks,  he  took  and  gave  to  his  diciples  to  set 
before  them ;  and  they  set  them  before  the  multitude,  and 
they  had  a  few  small  fishes ;  and  having  blessed  them, 
he  commanded  to  set  these  also  before  them." 

St.  Mark. 

"Whether,  therefore,  ye  eat  or  drink,  or  whatsoever 
ye  do,  do  all  to  the  glory  of  God."  St.  Paul. 

Thank  offering  by  George  Dawson,  a  noted  Unitarian 
divine : 

"We  give  thee  thanks,  Almighty  God,  for  the  bread 
of  the  body,  and  we  beseech  thee  to  give  us  that  bread 
by  which  man's  higher  life  is  fed,  that  we,  laying  hold  of 
the  life  that  never  dies,  may  thereby  be  fitted  for  the 
troubles  and  burdens  of  this  life  and  with  joy  to  the  higher 
and  better  life. 

An  eminent  Jewish  Rabbi  furnishes  the  following 
formula,  adapted  to  people  of  Hebrew  faith : 

"Praised  be  thou,  O  Lord,  our  God,  King  of  the 
Universe,  who  hast  brought  forth  bread  from  the  earth. 
Amen." 


I 


463 

Religious    Observances 


We  quote  from  Bishop  J.  H.  Vincent,  of  the  Methodist 
Episcopal  church,  the  following: 

"Son  of  God,  thy  blessing  grant, 
Still  supply  our  every  want  1 
Three  of  life,  Thine  influence  shed ; 
From  Thy  fulness,  we  are  fed." 

From  the   Psalms : 

"The  eyes  of  all  wait  upon  thee,  and  thou  givest  them 
their  food  in  due  season.  Thou  openest  thine  hand  and 
satisfiest  the  desire  of  every  living  thing." 


C^ 


465 


A   Theosophic  View 


Dean  Stanley  said: 

Let  us  hold  on  though  the  land  he  miles  away ;  let  us 
hold  on  until  the  morning  breaks.  That  speck  on  the  dis- 
tant horizon  may  be  the  vessel  by  which  we  must  shape 
our  course.  Forward,  not  backward,  must  we  strive; 
forward  and  forward  until  the  speck  becomes  a  friendly 
ship.  Have  patience  and  perseverance,  believe  that  there 
is  still  a  future  before  us  and  we  shall  at  last  reach  the 
'haven'  where  we  would  be." 

Study  the  hearts  of  men,  so  that  you  may  know  the 
world  in  which  you  live  and  of  which  you  are  a  part. 
Regard  the  constantly  changing  and  moving  life,  which 
surrounds  you,  for  it  is  formed  by  the  hearts  of  men,  so 
you  will  learn  by  degrees  to  read  the  larger  word  of  life. 

Enquire  of  the  earth,  the  air,  and  the  water  the  secrets 
they  hold  for  you. 

Listen  to  the  song  of  life. 

Store  in  your  memory  the  melody  you  hear. 

Learn  from  it  the  lesson  of  harmony. 

Regard  most  earnestly  your  own  heart !  For  through 
your  own  heart  comes  the  light,  which  illuminates  life 
and  makes  its  object  clear. 

Do  not  fancy  that  you  can  stand  aside  from  the  bad 
man  or  the  foolish  man  ;  they  are  yourself,  though  in  a 
less  degree  than  your  friend  or  your  Master. 

Remember  that  the  sin  and  shame  of  the  world  are 
your  sin  and  shame,  for  you  are  a  part  of  it ;  therefore 
remember  that  the  soiled  garments  you  shrink  "from  touch- 


466 

A  Theosophic  View 


ing,  may  have  been  yours  yesterday,  may  be  yours  to- 
morrow, and  if  you  turn  in  horror  from  it,  when  it  is 
flung  upon  your  shoulders,  it  may  cHng  the  more  closely 
to  you.  The  self-righteous  man  makes  for  himself  a  bed 
of  mire — abstain  from  self-righteousness,  because  it  is 
right  to  abstain — that  you  yourself  shall  be  kept  clean. 

To  be  able  to  stand,  is  to  have  confidence ;  to  be  able 
to  hear,  is  to  have  opened  the  door  of  the  soul ;  to  be 
able  to  see,  is  to  have  attained  perception ;  to  be  able  to 
speak,  is  to  have  attained  the  power  of  helping  others ; 
to  have  conquered  desire,  is  to  have  learned  how  to  con- 
trol and  use  the  self ;  to  have  attained  to  self-knowledge, 
is  to  have  retreated  to  the  inner  fortress  from  whence 
the  proud  man  can  be  viewed  with  impartiality ;  to  hear 
the  voice  of  silence,  is  to  understand  that  from  within, 
comes  the  only  true  guidance. 

All  these  beings  among  whom  you  struggle  are  all 
fragments  of  the  Divine,  and  no  deception  is  the  illusion 
in  which  you  live ;  it  is  hard  to  guess  when  you  will  first 
detect  the  sweet  voice  in  the  hearts  of  others,  but  know 
that  it  is  certainly  within  yourself. 

Virtue  and  wisdom  are  sublime  things ;  but  if  they 
create  pride  and  a  consciousness  of  separateness  from  the 
rest  of  humanity  in  the  mind  of  man,  then  they  are 
wrongly  applied. 

Grow  as  the  flowers  grows,  unconsciously,  but  eager- 
ly, anxious  to  open  its  soul  to  the  air. 

It  must  be  the  eternal  that  draws  forth  your  strength, 
and  beauty,  not  desire  of  growth.  "Through  the  practic- 
ing of  benevolence,  tenderness,  and  complacency,  the 
mind  becomes  purified. 

If  one  today  is  more  patient,  more  loving,  more  symp- 
athetic, more  serene,  than  he  was  yesterday,  he  is  truly 
advancing  toward  a  more  happy  and  successful  life.    118 


I 


467 


List    of    Contributors 


Names,   residences  and    addresses    of    special   contri- 
butors to  "New  Era  Home  Economics  and  Cookery." 

1.  Mrs.  E.  E.  Judd,  Grand  Rapids,  Mich. 

2.  "Richmond,"  Richmond,  Va. 

3.  Mrs.  A.  C.  Hoskins,  Sioux  City,  la. 

4.  Mrs.  N.  S.  McConnell,  Chicago,  111. 

5.  Mrs.  M.  L.  Newhall,  Baltimore,  Md. 

6.  Mrs.  J.  Farquar,  Savanah,  Ga. 

7.  Mrs.  Sanford  Hinsdale,  Denver,  Colo. 

8.  Mrs.  L.  Lupton,  Yankton,  S.  D. 

9.  Mrs.  E.  S.  Pierce,  Washington,  D.  C. 

10.  Miss  Physicks,  Weymouth,  Eng. 

11.  Mrs.  M.  Graves,  Chicago,  III. 

12.  Mrs.  J.  F.  Tuttle,  Crawfordsville,  Ind. 

13.  Mrs.  T.  L.  Lewis,  Madison,  Wis. 

14.  Mrs.  W.  C.  Long,  Emporia,  Kan. 

15.  Mrs.  George  E.  Hunt,  Northville,  Mich. 

16.  Mrs.  G.  H.  Palmer,  Crookston,  Minn. 


468 

List  of  Contributors 


17.  Miss  ]\I.  Hanson,  New  Orleans,  La. 

18.  Mrs.  R.  J.  McClintock,  Jacksonville,  Fla. 

19.  Miss  Alice  M.  Schwartz,  Missoula,  Mont. 

20.  Mrs.  R.  E.  Bryant,  Crawfordsville,  Ind. 

21.  Mrs.  F.  P.  McNutt,  New  York  City. 

22.  Mrs.  D.  C.  Smith,  Crawfordsville,  Ind. 

23.  Mrs.  T.  Edson,  Concord,  N.  H. 

24.  Mrs.  T.  Thurston,  Providence,  R.  I. 

25.  Mrs.  Clara  J.  Whittlesey,  Rochester,  N.  Y. 

26.  Mrs.  L.  Dixon,  Kansas  City,  Mo. 

27.  Mrs.  J.  Abbotsford,  Montreal,   Canada. 


28 
29. 

30 
31 
32 
33 


Mrs.  T.  Gaylord,  Springfield,  111. 
Mrs.  C.  Allsworth,  Washington,  D.  C. 
Miss  Agnes  Abbott,  Weymouth,  Eng. 
Mrs.  N.  D.  Carpenter,  Detroit,  Mich. 
Mrs.  Helen  Beckham,  Petoskey,  Mich. 
Mrs.  O.  Plotchkiss,  Leavenworth,  Kan. 


469 


List   of  Contributors 


34.  Miss  McPherson,  Albany,  N.  Y. 

35.  Mrs.  Alexander  Merriam,  Hartford,  Conn. 

36.  Mrs.  J.  Earth,  Alberquerque,  New  Mexico. 

37.  Mrs.  Cass,  Crawfordsville,  Ind. 

38.  Mrs.  H.  Possum,  Albert  Lea,  Minn. 

39.  Mrs.  John  Kanouse,  West  Bay  City,  iMich. 

40.  Mrs.  Don  G.  Lovell,  Tacoma,  Wash. 

41.  Mrs.  J.  Gonzales,  Austin,  Texas. 

42.  Mrs.  L.  H.  Randall,  Ravenswood,  111. 

43.  Mrs.   Farnham  Lyon,   Bancroft  House,  Saginaw, 

Mich. 

44.  Miss  Louise  Tosicr,  Fargo,  N.  D. 

45.  Mrs.  A.  Bevier,  Nyack,  N.  Y. 

46.  Mrs.  Alberta  McGiffert,  Topeka,  Kan. 

47.  Mrs.  L.  A.  Bright,  Raleigh,  N.  C. 

48.  Mrs.  L.  W.  Smith,  Northampton,  Mass. 

49.  Mrs.  Lizzie  Jump,  Ozark,  Ark. 

50.  Mrs.  George  D.  Conger,  Chicago,  111. 


470 

List   of  Contributors 


51.  ]\Irs.  George  H.  Fletcher,  Los  Angeles,  Cal. 

52.  Mrs.  P.  B.  M.  Miller,  Seattle,  Wash. 

53.  j\Irs.  Mary  E.  Fletcher,  Jamestown,  N.  Y. 

54.  Mrs.  W.  W.  Hall,  Salt  Lake  City,  Utah. 

55.  Airs.  S.  L.  King,  White  Sulphur  Springs,  W.  Va. 

56.  Mrs.  H.  W.  Hinsdale,  Evanston,  111. 

57.  i\Irs.  Fannie  M.  Rue,  Council  Bluffs,  la. 

58.  Mrs.  C.  B.  Smith,  Seattle,  Wash. 

59.  Mrs.  Ella  Byrnes,  Charlestown,  S.  C. 

60.  Mrs.  L.  Carter,  Atlanta,  Georgia. 

61.  Mrs.  Jno.  Freeman,  Carson  City,  Nevada. 

62.  Mrs.  P.  Tweksbury,  Cheyenne,  Wyoming. 

63.  Mrs.  A.  Vrooman  Wood,  Minneapolis,  Minn. 

64.  Mrs.  J.  Parsons,  Guthrie,  Oklahoma  Territory. 

65.  Mrs.  John  Bird,  Baltimore,  Md. 

66.  Mrs.  L.  Z.  Willets,  Concord,  N.  H. 

67.  Mrs.  Carwright,  St.  Albans,  Vt. 


471 


List   of  Contributors 


68. 

Mrs. 

69. 

Mrs. 

70. 

Mrs. 

71- 

Mrs. 

72. 

Mrs. 

7Z- 

Mrs. 

74- 

Mrs. 

75- 

Mrs. 

76. 

Mrs. 

77- 

Mrs. 

78. 

Mrs. 

79- 

Mrs. 

80. 

Mrs. 

81. 

Mrs. 

82. 

Mrs. 

83- 

Mrs. 

84. 

Mrs. 

William  Prince,  Atlantic  City,  N.  J. 

T.  Piersons,  Augusta,  Maine. 

Charles  Nealy,  Jackson,  Miss. 

Lyndhurst,  Nashville,  Tenn. 

William  English,  Phoenix,  Arizona. 

Fanbury,  Pocatello,  Idaho. 

G.  Canimos,  Mexico  City,  Mexico. 

L.  Husted,  Rome,  Ga. 

T.  Carver,  Providence,  R.  I. 

K.  Appleton,  Columbus,  Ohio. 

T.  Duncan,  Hutchinson,  Kansas. 

K.  Wetherbee,  Dayton,  Ohio. 

S.  Leslie,  Cincinnati,  Ohio. 

J.  ;\.  Panting,  Baker  City,  Oregon. 

L.  A.  Sinclair,  Hastings,  Neb. 

C.  Dalrymplc,  Lincoln,  Neb. 

O.  P.  Singer,  Harrisburg,  Pa. 


472 


List  ofliContributors 


85.  Mrs.  C.  Youngman,  Charlestown,  S.  C. 

86.  Mrs.  William  Longman,  Austin,  Texas. 

87.  Mrs.  C.  Allen,  Memphis,  Tenn. 

88.  Mrs.  L.  W.  Bennett,  Portland,  Maine. 

89.  Mrs.  J.  Wilkins,  Sparta,  Wis. 

90.  Mrs.  H.  H.  Hall,  Ozark,  Ark. 

91.  Mrs.  T.  Youman,  Springfield,  Mass. 

92.  Mrs.  C.  Courtney,  Dubuque,  la. 

93.  Mrs.  T.  F.  Westerman,  Springfield,  111. 

94.  Mrs.  E.  Manny,  Monmouth,  111. 

95.  Mrs.  C.  Teachwood,  Cedar  Rapids,  la. 
98.  Mrs.  C.  Collingwood,  Mason  City,  la. 

97.  Mrs.  D.  Renwick,  Pasadena,  Cal. 

98.  Mrs.  J.  Hutchinson,  Niagara  Falls,  N.  Y. 

99.  Mrs.  T.  Marchmont,  Louisville,  Ky. 
100.  Mrs.  P.  Gately,  Evansville,  Ind. 

loi.  Mrs.  M.  E.  Truax,  Crawfordsville,  Ind. 


List  of  Contributors 


473 


102 
103 
104 
105 
106 
107 
108, 
109 

no, 
III 
112 

113 

114 

115 
116 


Mrs.  Gen.  Pierce,  Denver,  Colo. 

Mrs.  Jno.  McLean,  St.  Paul,  Minn. 

Mrs.  C.  Dewey,  Pittsfield,  Mass. 

Mrs.  Birncy  Hoyt,  Grand  Rapids,  Mich. 

Mrs.  B.  Brown,  Ontario,  Kan. 

Mrs.  S.  S.  Walker,  Old  Mission,  Mich. 

Mrs.  T.  O.  Christian,  Owosso,  Mich. 

Mrs.  M.  B.  Thomas,  Crawfordsville,  Ind. 

Mrs.  Margaret  C.  W.  Stone,  Detroit,  Mich. 

Mrs.  C.  H.  Southwick,  Ashville,  N.  C. 

Miss  Margaret  Castle  Southwick,  Ashville,  N.  C. 

Mrs.  M.  P.  Baker,  New  York  City. 

Mr.  S.  S.  Walker,  Old  Mission,  Mich. 

Rev.  C.  F.  Swift,  Fall  River,  Mass. 


Rev.  D.  F.  Bradley,  Pres.  Grinncll  College,  Grin- 
nell,  Iowa. 

117.     Rev.  Alexander  Merriam,  Hartford,  Conn. 


118.     Alice  Hclmuth  Wood,  Minneapolis,  Minn. 


474 

List  of  Contributors 


119.  Mrs.  Lew  Wallace.  Indianapolis,  Ind. 

120.  Mrs.  A.  M.  Nichols,  Grand  Rapids,  Mich. 

121.  Mrs.  H.  Widdicomb,  Grand  Rapids,  Mich. 

122.  Mrs.  Abby  Coy,  Little  Rock,  Ark. 

123.  Edwin   J.   Freeman,   B.    S.,    B.   Pd.    Minneapolis, 

Minn. 

124.  Rev.  Marion  D.  Shutter,  Minneapolis,  Minn. 


^^ 


475 

Miscellany 


Users  of  this  book  may  find  these  blank  pages  con- 
venient on  which  to  note  unclassified  subjects. 


476 

Miscellany 


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venient on  which  to  note  unclassified  subjects. 


477 

Miscellany 


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venient on  which  to  note  unclassified  subjects. 


478 

Miscellany 


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venient on  which  to  note  unclassified  subjects. 


479 

Miscellany 


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venient on  which  to  note  unclassified  subjects. 


480 

Miscellany 


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venient on  which  to  note  unclassified  subjects. 


481 

Miscellany 


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venient on  which  to  note  unclassified  subjects. 


482 

Miscellany 


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venient on  which  to  note  unclassified  subjects. 


483 

Miscellany 


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venient on  which  to  note  unclassified  subjects. 


484 

Miscellany 


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venient on  which  to  note  unclassified  subjects. 


485 

Miscellany 


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venient on  which  to  note  unclassified  subjects. 


486 

Miscellany 


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venient on  which  to  note  unclassified  subjects. 


487 

Miscellany 


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venient on  which  to  note  unclassified  subjects. 


488 

Miscellany 


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venient on  which  to  note  unclassified  subjects. 


489 


Gener&l   Index 


B 

Baking,  Time  Table  of 14 

Beverages    42 

Biscuits    40 

Blessings    458 

Board,  Table  of 16 

Bread  34 

Breakfast  Cakes 33 

Breakfast  Dislies   21 

c 

Cake 59 

Cakes,  Breakfast   33 

Candies    85 

Chafing  Dishes 50 

Chinese  Cookery    349 

Chinese  Curios   343 


490 

General  Index 


Confections   85 

Contributors    467 

Cookies    56 

Cookery,  Invalid   133 

Cooking,  Time  Table  of 13 

Creams,  Ice 126 

Curios,   Chinese    343 

Curios,  Greek 359 

Curios.  Turkish    352 

D 

Desserts 91 

Dishes,  Breakfast 21 

Dishes,  Side   271 

Doughnuts    56 

Domestic  Life,  Siam 364 

E 

Eggs    99 

Emergencies    335 


491 

General   Index 

Employees  Record 496 

F 

Fish    108 

Fish  Sauces    108 

Fritters    117 

Fuels    383 

G 

Game    1 20 

Grace,  Before  Meat 461 

Greek  Curios 359 

H 

Hints,  Household 316 

HouschoW  Hints  316 

Home    Economies 305 

Home    Telephones    397 

I 

Ices 1 26 

Ice  Creams   -. 126 


492 

General   Index 


Insomnia    371 

Invalid  Cookery 133 

J 

Japan   361 

Jellies   140 

L 

List  of  Contributors 467 

Life  in  Siam 364 

Luncheons 145 

]\Ieats 159 

Meals,  Grace  Before 461 

Meal  Tickets 17 

Measures  and  Weights  12 

Meat  Sauces 159 

Meat,  Substitutes  for   369 

Meat,  Grace  Before 457 

Miscellany 475 

Mistress  and  Maid 311 


493 

General   Index 


Monthly  Wage  Table  15 

My  Symphony   439 

P 

Pastry 181 

Pickles   23 1 

Potatoes 191 

Poultry    120 

Preserves 224 

Puddings   203 

Pudding  Sauces 203 

Q 

Quotations,  Selected 405 

R 

Record,  Employe's 496 

Recipes,    Chinese 343 

Receipts,   Greek 359 

Receipts,    Turkish 352 

Religious  Observances   439 

Reliefs,  Insomnia 371 


494 

General  Index 


S 

Salads  258 

Sandwiches   277 

Sauces,  Fish 108 

Sauces,   Meat 159 

Sauces,   Pudding 203 

Selected    Quotations 405 

Side  Dishes 271 

Siam 364 

Soups 244 

Special  Contributors 469 

Substitutes  for  Meat 369 

Symphony,    My 439 

T 

Tables,    Board 17 

Tables,  Wage 15 

Tables,  Weight  and  Measure 12 

Telephone,  Home  Made 397 


495 

General   Index 


Theosophic  \'ic\v 465 

Tickets,  Meal 17 

Time  Table  for  Cooking 13 

Time  Tables  for  Baking 14 

Turkish    Curios 352 

V 

Vegetables 283 

w 

Wage  Tables,  Monthly 15 

Wage  Tables,   Weekly 15 

Weekly  Board  Talile 16 


Weights  and  Measures 12 


EMPLOYEES' 


Date   E,ngaged 
190 


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REASON    FOR   LEAVING 


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EMPLOYEES' 


Date  E.ngaged 
190 


NAME. 


RESIDENCE, 


RECORD 


Date    of  Leaving 
190 


RE,ASON  FOR   LEAVING 


OTHER   REMARKS 


EMPLOYEES' 


Date    ELngaged 
190 


NAME 


RESIDENCE 


RECORD 


Date  of  Leaving 
190 


RE,ASON  FOR  LEAVING 


OTHE.R  REMARKS 


EMPLOYEES' 


Date   Engaged 
190 


NAME, 


RESIDENCE 


RECORD 


Date  of  Leaving 
190 


RE.ASON  FOR  LEAVING 


OTHER    REMARKS 


3^ 


THE  LIBRARY 
UNIVERSITY  OF  CALIFORNIA 

Santa  Barbara 


THIS  BOOK  IS  DUE  ON  THE  LAST  DATE 
STAMPED  BELOW. 


SOni-9, '66(0633868)9183 


772     4 


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